Name: Winter Ratatouille
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 2 winter squash, such as acorn, carnival or delicata, seeded and cut into 3/4-inch pieces; 6 baby waxy potatoes, such as new or blue, cut into 3/4-inch pieces; 1 sweet potato, cut into 3/4-inch pieces; 3 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1 small onion, chopped; 2 garlic cloves, finely chopped; 1 teaspoon finely chopped fresh rosemary; One 15-ounce can diced tomatoes

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.
Toss the squash and potatoes with 2 tablespoons of the oil, salt and pepper. Spread in a single layer on a large rimmed baking pan and roast, stirring once or twice, until tender and golden brown in spots, 15 to 20 minutes.
Meanwhile, heat the remaining tablespoon oil in a medium pot over medium-high heat. Add the onion, garlic, rosemary and a pinch of salt and cook, stirring, until softened, about 8 minutes. Add the tomatoes and roasted vegetables and simmer until slightly thickened and the flavors have blended, about 10 minutes. Transfer to a serving bowl.

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Winter Ratatouille

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