This is a slow food recipe. The butternut squash will take around 50 minutes to roast and once you have put the ratatouille together you can put your feet up and let your food get on with it. You can speed up the cooking time of the squash by cutting it into quarters rather than halves. Or even cut across into rounds. If you do this, just check after 30 minutes and add more time if necessary.
Butternut squash is an important food source of carotenoids, vitamin A, C and folate. The combination makes squash a great source of antioxidants. It also provides a vegetable source of omega 3 essential fatty acids. Although a starchy food it also has a high fibre content and is low in calories, therefore good for weight loss.
The individual ingredients of the sauce pack a powerful antioxidant punch. Turmeric especially, is emerging as a particularly interesting spice and is also associated with strong anti-inflammatory properties. As this dish contains 4 members of the deadly nightshade family (tomatoes, peppers, chilli and aubergines) it may be best avoided by those with diet sensitive joint problems.
Cook time: up to 50 minutes for the squash, the ratatouille is cooking at the same time.
Oven Temp: 180C/350F/Gas 4
Ingredients for 4
- 1 Butternut Squash, washed, halved and deseeded. Leave the skin on for cooking.
- 1 tablespoon of Olive oil
- 1 tablespoon of Coconut Butter
- 1 Aubergine (around 250 300 gms) washed and chopped
- 3 Red peppers, washed, deseeded and chopped.
- 5 cloves Garlic, crushed
- 2 Tins of chopped Tomatoes
- 1 heaped teaspoon Turmeric
- 1 – 2 Dessertspoon of Bouillon powder
- 2 Dessertspoon of Hot Chilli Jelly (or 1 – 2 teaspoon of hot chilli sauce and 1 dessertspoon of honey)
- Freshly ground salt and pepper.
Method
- Wash the butternut squash, do not peel and slice in half. Remove the seeds, place in a roasting tray cut side up and sprinkle with a little olive oil and seasoning.
- Roast for around 50 minutes, checking to see if the flesh is soft. If not, roast a little longer.
- Meanwhile make the ratatouille.
- Melt a tablespoon of coconut butter in a large open pan. Add the turmeric and garlic, cook gently for around 5 minutes. This brings the flavours out in the spice.
- Add the aubergine and stir into the garlic and turmeric, coating it well. It will suck up the oil very quickly, so keep it moving.
- After the aubergines have been cooking for around 3 – 5 minutes add the chopped red pepper, tinned tomatoes, chilli jelly and bouillon powder.
- Stir well, mixing all the flavours together.
- Pop the lid on, turn it down to a simmer for around 20 – 30 minutes.
- Alternatively, as it won’t spoil, after it is cooked, turn it down as low as possible and let it cook down until the squash is ready.
