Ratatouille with butternut squash from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 258) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast quail with sage dressing; Buttermilk roast chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • monica107 on October 14, 2013

    An interesting twist on ratatouille that is great for the overlapping seasons, when summer produce is winding down and winter squashes are becoming available.

  • Delys77 on May 27, 2012

    The addition of squash and the cumin and cilantro makes this ratatouille slightly different and very satisfying. I enjoyed it quite a bit but it was still not the spectacular ratatouille I'm looking for. Also good to note that this makes quite a bit of ratatouille.

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