Ratatouille & Roasted Butternut Squash 

Ingredients that you would require for the recipe 

  • Thinly sliced one onion 
  • Two minced garlic cloves 
  • About five big spoon olive or vegetable oil  
  • One eggplant, of at least a 3/4-pound, and chopped)  
  • One small scrubbed, thinly sliced zucchini 
  • One chopped red bell pepper 
  • Small 3/4 pound ripped and chopped tomatoes 
  • Dried and crumbled oregano (one-fourth of a small spoon) 
  • Dried and crumbled thyme (one-fourth of a small spoon) 
  • Ground coriander (1/8 of a teaspoon) 
  • Fennel seeds (one-fourth of a small spoon) 
  • Salt ( three-fourths of a small spoon) 
  • Freshly shredded basil leave (1/2 cup) 

 

Instructions- 

  • Take a large-sized skillet and place it over your stove, once done with the placing turn the stove on, set the heat at low and add a teaspoon of oil, allow the vegetable oil to heat and then add chopped onions to the skillet and cook them, after a minute or two add garlic. do not forget to stir in between turn the stove off once the onions are tender. 
  • Now place your pan on the stove and turn the stove, add about three big spoons of oil to the pan and the level of heat must be high. 
  • Chop the eggplant, and add the chopped eggplant to the skillet, now allow the mixture to cook, do not forget to stir in between, cook for at least eight minutes (or until the eggplant turns soft) 
  • Add zucchini and bell pepper to the skillet set the level of heat at medium, stir every now and then (cooking zucchini and bell pepper would take at least twelve minutes) after twelve minutes add tomatoes, cook them ( cooking tomatoes would take about six to seven minutes) 
  • add oregano, coriander, thyme, seeds, pepper, and salt to the skillet, stir and cook for about sixty seconds, add basil after sixty seconds 

Roasted butternut squash 

Ingredients- 

  • Butternut squash 
  • rosemary 
  • sugar 
  • olive oil 
  • salt 
  • black pepper 

Steps : 

  1. Turn your oven on and heat it at about four hundred degrees, after preheating your oven line about two baking sheets with some parchment and then keep it aside
  2. Peel the squash and then slice it
  3. Take a bowl and in that bowl add rosemary, sugar, oil, salt and black pepper

4.Mix all these ingredients properly once done mixing add slices of squash, to coat the squash take the help of your hands, do not forget to wash your hands properly or do not forget to wear clean gloves, once properly coated place the coated squash on the baking sheet. 

  1. If you are facing trouble while slicing the squash what you can do is cut it into discs and then peel it and if you are still facing trouble then bake it with its skin on and once baked you can easily remove its skin
  2. This is the last step and the most obvious step you need to bake the squash for about twenty to twenty-five minutes after baking for twenty-five minutes your squash would become tender and when you are ready to serve it sprinkle some salt on it, make sure that you do not over-bake it if it would get over baked then it would turn out to be mushy

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