Butternut ratatouille - from Mimi Spencer's Fast Beach Diet

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Serves: 4



  • 1 onion finely chopped

  • 350g butternut squash peeled, deseeded and cut into 3cm chunks

  • 1 aubergine cut into 2cm cubes

  • 1 tbsp grated Parmesan to serve

  • 200g spinach leaves

  • 400g tin cherry tomatoes

  • 2 tbsp olive oil

  • 1 tsp cumin seeds

  • salt and pepper to taste

  • cooking oil spray

  • 2 garlic cloves crushed

  • fresh basil leaves


  1. Preheat oven to 200°C.
  2. Place butternut squash pieces in a small roasting pan with the olive oil. Add cumin seeds, season well and toss to coat. Bake for 20 minutes until tender, stirring halfway through cooking time.
  3. Spray a pan with cooking oil, sauté the onion until softened, add aubergine and cook until lightly browned and cooked through.
  4. Add tomato purée, cherry tomatoes, garlic and roasted butternut. Season. Stir, cover and cook for 10-15 minutes until thickened and really savoury.
  5. Add spinach for final 2 minutes of cooking time, then serve with a scattering of torn basil and grated Parmesan.

Handy Hint

148 calories per portion

Additional Information

  • tomato

  • squash

  • spinach

  • aubergine

  • Low fat

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