Winter Ratatouille

Winter Ratatouille

Try this cold weather twist on a classic summer ratatouille, using fresh, in season winter vegetables.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings


  • 1 small butternut squash
  • 2 small parsnips
  • 2 small carrots
  • 1 rutabaga or turnip
  • 1 medium red onion
  • 1 large sweet potato
  • 2 tsp cumin
  • 2 tsp paprika
  • 3 cloves garlic, minced
  • 2 cans diced tomatoes
  • 2 sprigs rosemary
  • 1/4 cup shredded mozzarella


  • Peel and chop butternut squash, parsnips, carrots, rutabega, and onion into rough 1 inch cubes. Cut sweet potato into thin, 1/4 inch slices.
  • In a large pot or Dutch oven, heat 2 tbs oil over medium high. Add the butternut squash, parsnips, carrots, rutabega, cumin, and paprika. Sautée for 5 minutes.
  • Add the onion, canned tomatoes (with juice), garlic, and enough water or broth to half-way submerge the vegetables. Cover and let gently simmer for 30 minutes.
  • Meanwhile, preheat oven to 400 F.
  • Using a slotted spoon, transfer the vegetables to a large baking dish. Pour liquid into dish, then top with sweet potato slices and rosemary sprigs.
  • Cover, leaving a slight tent for some moisture to escape. Bake for 30 minutes, until vegetables are tender and some of the liquid has cooked off.
  • Sprinkle with cheese and bake for 5 more minutes, to let melt.
  • Serve with your favorite pasta, or on a bed of fresh spinach. Top with chives and fresh parsley, if desired.