Butternut Squash Ratatouille

• 2 medium-size butternut squash, peeled, halved, fibers scooped out, cut into 3/4-inch cubes
• 3 teaspoons canola oil
• 1 cup carrots, peeled and cut into 1/4-inch dice
• 1 cup leeks, cleaned and cut into 1/4-inch dice
• 1 cup zucchini, cut into 1/4-inch dice
• 1 cup Golden Delicious apples, peeled, cored and cut into 1/4-inch dice
• 1/2 cup minced shallots
• 1 cup vegetable or chicken broth
• 2 teaspoons salt, plus more to taste
• Freshly ground pepper to taste

1. Preheat the oven to 375 degrees.
2. Place the squash in a roasting pan and toss with 2 teaspoons of the oil.
3. Roast until just tender, tossing from time to time, about 25 minutes.
4. Heat the remaining teaspoon of oil in a large, nonstick skillet.
5. Add the roasted squash and the carrots and cook for 3 minutes.
6. Add the leeks and cook for 2 minutes.
7. Add the zucchini, apples and shallots and cook for 3 minutes longer.
8. Stir in the vegetable or chicken broth, salt and pepper and simmer until the vegetables are tender but not too soft, about 15 minutes.
9. Serve warm.

butternut squash, canola oil, carrots, leeks, zucchini, golden delicious apples, shallots, vegetable, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/725 (may not work)