by Anthony Paris

There are few earthly pleasures quite as earthy as ratatouille. While some recipes call for eggplant as the main ingredient, others, such as this classic one from Provence, cast squash as the star. Don’t drown out its subtle taste by adding too many other vegetables. Just some pepper, onions and a few spices should be all it takes to bring out its best.

Ingredients:
2 acorn squash-sliced in half
1/4 cup extra-virgin olive oil
Salt & pepper to taste
1 spanish onion
1 red pepper
3 cloves of garlic
1 head of fennel
1/2 teaspoon of saffron melted in 2 tablespoons of water
1/4 cup extra-virgin olive oil

Directions:

1. Roast squash with a little oil and salt and pepper to taste.
2. Thinly slice all aromatics (onions, garlic, fennel, pepper) and saute in 1/4 cup of olive oil until melted. Add saffron.
3. Cut squash into chunks and add.
4. Saute the vegetables until they’re caramelized, roughly 10 minutes.