Slow Cooker Butternut Squash Ratatouille
Calories: 180 kcal
This slow cooker butternut squash ratatouille recipe is whole-food-plant-based. It is oil-free and is made with butternut squash, zucchini and yellow squash, onions, canned tomatoes, a little lemon juice, cumin and rosemary. Add in a bit of real maple syrup to balance out the acidic tomato taste.
3 cups butternut squash peeled and cubed 1/2 sweet yellow onion diced (one cup) 1 zucchini sliced and cubed 1 yellow squash sliced and cubed 2 cups kale leaves strip from the tough stems and chop 2 cloves garlic minced 1/2 teaspoon ground cumin 1.2 teaspoon salt 2 Tablespoons lemon juice 28 ounce diced tomatoes canned 3 sprigs rosemary 1/2 teaspoon maple syrup more to taste 1/2 Tablespoon low sodium soy sauce 2 Tablespoons capers drained and rinsed.
Cut/slice/dice all vegetables. Strip the kales leaves from the tough stem and chop. Put all vegetables: butternut squash, zucchini, yellow squash, onion, kale, and garlic in a 3 1/2 quart slow cooker. Sprinkle ground cumin, salt, and lemon juice on top. Pour canned diced tomatoes over vegetables. Place three sprigs of fresh rosemary on top. Cover and cook for 7 hours on low. After cooking, remove the rosemary and discard. If a few rosemary leaves end up in the ratatouille, it will be fine. No need to pick out every little leaf.
Stir in the real maple syrup to balance out the acidic tomatoes. Start with 1/2 teaspoon. Add up to another 1/2 teaspoon to taste.
Stir in the low sodium soy sauce. As you are stirring the maple syrup, sodium sauce, and tomatoes into the vegetable mixture, you can break up the vegetables slightly. Drain and rinse 2 Tablespoons capers. Add on top. Calories: 180 kcal | Carbohydrates: 41 g | Protein: 7 g | Fat: 1 g | Sodium: 1139 mg | Potassium: 1616 mg | Fiber: 7 g | Sugar: 16 g | Vitamin A: 19915 IU | Vitamin C: 137.5 mg | Calcium: 251 mg | Iron: 5.1 mg