Squash ratatouille in chayote cups - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Large (about 1 1/2 lb) chayote | |
| 6 | Large (about 1 1/4 lb) plum tomatoes | |
| 1 | tablespoon | Olive oil |
| 1 | Small onion, coarsely chopped | |
| ½ | cup | Coarsely chopped sweet green pepper |
| ½ | cup | Coarsely chopped sweet yellow pepper |
| 2 | Cloves garlic, sliced | |
| 1 | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Chopped fresh parsley leaves |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Dried oregano leaves |
| ¼ | teaspoon | Dried thyme leaves |
| ¼ | teaspoon | Ground black pepper |
| ¾ | cup | Cooked, cubed peeled butternut squash Fresh thyme sprigs (opt.) |
Directions
1. Place chayote in a saucepan just large enough to hold them in one layer. Add enough water to cover and heat to boiling. Cover and cook chayote gently just until tender-40 to 45 minutes. Drain and set aside until cool enough to handle.
2. To peel tomatoes, blanch in saucepan of boiling water 2 minutes.
Remove to bowl of ice water to chill. Peel off skin; quarter tomatoes and shake out as many seeds as possible. In food processor, with chopping blade, puree tomatoes. 3. In large skillet, heat oil. Add onion, peppers, and garlic; saute until garlic is golden brown. Stir in tomato puree, vinegar, parsley, basil, salt, oregano, thyme, and, pepper. Cook, stirring, until liquid evaporates and sauce thickens.
4. Cut each chayote in half horizontally. Scoop out seed and pulp, leaving ½-inch-thick shells to form cup. Cut removed chayote seed and pulp into cubes and stir into the tomato mixture or ratatouille, along with the cooked butternut squash.
5. Spoon ratatouille into prepared chayote cups. Serve wanu or cold.
Country Living/Nov/90 Scanned & fixed by DP & GG