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Fall Squash Ratatouille


1 Butternut Squash
1 Acorn Squash
1 Eggplant
1-2 Zucchini
1 Sweet pepper
2 Apples
2 cups Squash Tomato Sauce (recipe follows)
Fresh or Dried Thyme
Fresh or Dried Oregano



Heat oven to 350.  Using a mandolin or knife slice the zucchini, eggplant, sweet pepper, squash, and apples into 1/16- 1/8 rounds.  In a large baking pan add 1 cup of squash sauce, spread and cover the bottom.  Next arrange the slices of vegetables in an alternating pattern on top of the sauce .  Chop up fresh herbs and sprinkle 1 Tablespoon of each on top of vegetables (If using dried herbs 1 Teaspoon of each)  Cover the pan with plastic wrap and then foil and bake for 25-30 minutes.  Let rest for 5 minutes before removing the cover. This dish reheats very well!

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