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Squash Ratatouille
Sally
Ingredients:
  • 1 butternut squash peeled and  cut into 1 inch chucks
  • 1 acron squash peeled and cut into 1 inch chucks
  • 1 sweet potato peeled and cut into 1/2 inch chuck
  • 2 cups of water
  • 1 sweet oniion chopped
  • 3 cloves of garlic
  • 1/4 cup of walnut or sunflower oil
  • 2 yellow tomatoes chopped
  • 1/4 cup of veggie stock
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon nutmeg
  • salt and pepper ot taste
  • garnish with blanched asparagus and mint leaves
  •  
Directions:
  • boil water and add squash and potato-cover and cook until slightly soft
  • add asparagus on top of squash and slightly blanch, remove asparagus and sun under cold water
  • drain squash
  • heat oil in cast iron pan and add onions, garlic and tomatoes
  • cook until translucent then add squash and pototes
  • cook and turning squah mixtures over until slightly browned
  • sprinkle seasonings over and add veggie stock, scraping the botton of the pan
  • add blanched asparagus and chopped mint leaves, turn into squash mixture
  • serve warm
Squash Ratatouille
Total Time:0 hour(s) 30 minutes
Prep Time:10 min.
Cook Time:20 min.
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