Ratatouille is one of my favourite Pixar movies. I can’t imagine why I would think that right? A tale of a young chef (not a very good one) trying to make it in Paris, one of the food meccas in the world. Sounds pretty magical. Paris is a place Heather and I will want to travel to and eat our way through.
I wanted to create a nice side to go with the Stuffed Turkey Meatballs I made yesterday, so I decided to stuff some squash. After this meal I have tonight I think I’m going to be a little bit “stuffed”……. I know I know that’s a terrible joke. Oh well, on to the recipe.
- 1 acorn squash, cut in half and guts scooped out
- 1 Tablespoon of olive oil
- salt and pepper to taste
- 2 Portobello mushrooms cleaned and ½" diced
- 1 red pepper, ½" diced
- ½ cup of white onion, ½" diced
- 2 cloves of finely chopped garlic
- 1 cup of finely sliced kale
- 1 cup of organic tomato sauce
- 2 tablespoons of balsamic vinegar
- ½ teaspoon of basil, dry
- ½ teaspoon of oregano, dry
- 1 Tablespoon of butter
- Roast the squash in the oven at 400 degrees Fahrenheit for 25 minutes.
- While the squash is roasting, sauté the chopped vegetables with the butter, garlic, and dried herbs.
- You may have to add in a teaspoon of olive oil too.
- Once the vegetables are nicely caramelized, deglaze with the balsamic vinegar, and then add the tomato sauce.
- Mix in the kale, and then stuff the mixture into the squash.
- Put the squash back in the oven for another 20 minutes, or until the squash is nice and soft.
- The ratatouille will be well reduced and the balsamic vinegar will almost turn syrupy. It's so good!
Another easy to make dish for all my Fresh Menu Planner friends. I also wanted to let all my readers know that I will have a featured blog post on Yummly coming up on March 6th! I’m really excited for this as it will be a great opportunity to showcase what I have done. Stay tuned friends!