This healthy ratatouille from Chef Jason Parsons is filled with vegetables and uses fresh pumpkin to add some fall punch!

Roasted pumpkin, chestnut & sage ratatouille

Ingredients: 

• 2 cups diced fresh pumpkin (blanched)
• 1 cup diced chestnuts (cooked)
• ½ cup toasted pumpkin seeds
• 2 cups diced tomatoes (seeded)
• ½ cup sliced shallots
• 1 clove garlic sliced thin
• ¼ cup fresh sage leaves
• ¼ cup Icewine (can sub apple cider)
• ½ cup beef stock (if you want this recipe to be gluten-free, make sure you use gluten-free stock!)
• 1 tbsp butter

Method: 

Melt the butter in a saucepot over medium to high heat.

Add the sliced shallots, garlic, pumpkin and sauté for one minute.

Add the Icewine, tomato, chestnuts and pumpkin seeds.

Once warm through add the beef stock and chopped sage leaves.

Again, warm through, season with salt, pepper and serve.

Serves 4 portions

Courtesy Jason Parsons

@chefparsons

http://www.peller.com