Savory Roasted Ratatouille with Butternut Squash and Crispy Garlic Crust
Indulge in this vibrant and hearty roasted ratatouille, where an array of garden-fresh vegetables meld together beautifully with sweet butternut squash, creating a colorful and flavorful dish. Ideal for summer evenings, this rustic vegetable medley is enhanced by a crunchy topping of garlic and cheddar breadcrumbs, adding texture and flavor. Perfectly paired with fluffy rice, al dente pasta, or warm garlic bread, every bite is a celebration of seasonal produce. Gather around the table with family and friends as you savor this wholesome, comforting dish that showcases the best of summer's bounty!
4
Servings
N/A
Calories
9
Ingredients
Ingredients
red onions
2 (cut into thick wedges)
zucchini
1 lb (sliced diagonally into thick slices)
bell peppers
3 (different colors, deseeded and roughly chopped)
butternut squash
1 (peeled, deseeded, and cut into wedges)
garlic
1 head (divided into whole peeled cloves)
cheddar cheese
3 ounces (sliced)
olive oil
1/3 cup
tomatoes
8 ounces (quartered)
fresh thyme
1/2 ounce (roughly chopped)
Instructions
1
Preheat the oven to 400°F (200°C).
2
In a large, deep roasting tin, combine the red onions, zucchini, bell peppers, butternut squash, and whole garlic cloves (reserve 3 cloves for later). Drizzle with olive oil and sprinkle with fresh thyme before tossing gently to coat the vegetables evenly.
3
Roast the mixture in the preheated oven for about 40 minutes, stirring occasionally, until the vegetables are tender and beginning to caramelize.
4
While the vegetables are roasting, prepare the crispy garlic topping. In a food processor or blender, combine the reserved 3 garlic cloves and cheddar cheese slices. Pulse until the mixture resembles coarse breadcrumbs; set aside.
5
Once the vegetables are ready, remove them from the oven and season with freshly ground black pepper to taste. Sprinkle the garlic and cheese breadcrumbs evenly over the roasted vegetables.
6
Return the roasting pan to the oven and bake for an additional 15 minutes, or until the crumbs are golden brown and crispy.
7
Serve hot alongside rice, pasta, or warm garlic bread for a delightful summer meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Roasted Ratatouille with Butternut Squash?
It is a vibrant and hearty vegetable medley that combines garden-fresh produce with sweet butternut squash and a crispy garlic-cheddar crust.
What are the primary vegetables used in this recipe?
The main vegetables include red onions, zucchini, bell peppers, butternut squash, garlic, and tomatoes.
How many servings does this ratatouille recipe make?
This recipe is designed to serve 4 people.
What is the recommended oven temperature?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
How should the zucchini be prepared?
The zucchini should be sliced diagonally into thick slices.
What type of cheese is used for the crispy crust?
The recipe calls for 3 ounces of sliced cheddar cheese to be pulsed into breadcrumbs.
How many bell peppers are needed?
You will need 3 bell peppers, ideally of different colors for a vibrant look.
How do I prepare the butternut squash?
The butternut squash should be peeled, deseeded, and cut into wedges.
What is the initial roasting time for the vegetables?
The vegetables should roast for about 40 minutes before adding the topping.
How do I make the crispy garlic topping?
Combine 3 reserved garlic cloves and cheddar cheese slices in a food processor and pulse until the mixture resembles coarse breadcrumbs.
What side dishes pair well with this ratatouille?
It pairs perfectly with fluffy rice, al dente pasta, or warm garlic bread.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly dish.
How much olive oil is required?
The recipe requires 1/3 cup of olive oil to coat the vegetables.
What fresh herb is used for seasoning?
The recipe uses 1/2 ounce of roughly chopped fresh thyme.
How should the red onions be cut?
The red onions should be cut into thick wedges.
When should I add the black pepper?
Season the vegetables with freshly ground black pepper after the initial 40-minute roasting period.
How long does the final bake take after adding the topping?
The dish should bake for an additional 15 minutes until the crumbs are golden brown.
Do I need to peel the garlic cloves?
Yes, the cloves should be peeled before roasting or being used in the topping.
What should the texture of the vegetables be?
The vegetables should be tender and just beginning to caramelize.
How many tomatoes are used in the dish?
The recipe calls for 8 ounces of quartered tomatoes.
Should the bell peppers be deseeded?
Yes, the bell peppers should be deseeded and then roughly chopped.
Can I use a blender if I do not have a food processor?
Yes, a blender can be used to pulse the garlic and cheese into crumbs.
Is this considered a one-pan meal?
Yes, it is prepared in a single large, deep roasting tin.
How many garlic cloves are reserved for the topping?
You should reserve 3 garlic cloves for the crispy garlic and cheese crust.
What is the total baking time?
The total roasting and baking time is approximately 55 minutes.
What type of roasting tin is best?
A large, deep roasting tin is recommended to fit all the vegetables.
Is this recipe ideal for any specific season?
It is described as a celebration of summer's bounty and is ideal for summer evenings.
How do I know when the topping is done?
The topping is finished when the garlic and cheese breadcrumbs are golden brown and crispy.
What is the first step in preparing this dish?
The first step is to preheat your oven to 400 degrees Fahrenheit.
Should I stir the vegetables while they roast?
Yes, it is recommended to stir the vegetables occasionally during the first 40 minutes of roasting.