Estimated reading time: 3 minutes
Pumpkin. My favorite fall dish has to be something with pumpkin. Pumpkin from the oven, soup, grilled pumpkin and so on. In France, a pumpkin is called citrouille or potiron. Hence the title ratatouille à la citrouille… And of course Ratatouille with pumpkin is also a very well-known French recipe! Who hasn't seen that nice movie with that rat, I have very often! Preparing this recipe fills your kitchen with delicious smells and lets you dream away to the French countryside.
And this is how you make the Ratatouille à la citrouille:
First, preheat the oven to 190 degrees.
- Cut the pumpkin in half and remove the seeds, then spread some olive oil on it and place them cut-side down on a baking tray. Then put them in the oven for about 45/50 minutes. They are done when you can carefully remove the flesh with a fork, so this pumpkin looks like strands of spaghetti.
-In the meantime, cut and chop all the vegetables for the ratatouille fine and small. Keep or keep them all separately from each other.
-Take a deep frying pan and start with the onion and garlic, fry them, then add the eggplant and fry it on high heat. Then add the rest of the vegetables and mix everything well. Add the diced tomatoes and season with salt, pepper and the Provencal herbs. Let it simmer on low heat while the pumpkin is in the oven. Bake the bacon cubes in another frying pan until crispy.
-When the pumpkin is ready, carefully remove it from the oven and scrape out the flesh, let it drain in a colander and then add it to your ratatouille. Let it simmer again for a while.
Ratatouille a la citrouille
Now take the plates and place the pumpkin peel on them and fill them with the ratatouille mix and finally sprinkle the crispy bacon on top, serve with a good red wine and imagine yourself in Provence!
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Ratatouille a la citrouille
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Ingredients:
- 1 Spaghetti squash
- 1/2 zucchini
- 1 Eggplant
- Provencal herbs
- 1 ui - big
- 1 Red pepper
- few garlic cloves
- olive oil
- 1 tin can diced tomatoes
- 1 tray bacon cubes
- 1 box champignons
- peper
- salt
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- First of all, preheat the oven to 190 degrees.
- Cut the pumpkin in half and remove the seeds, then drizzle with some olive oil and place them cut-side down on a baking sheet. Then put them in the oven for about 45/50 minutes. They are done when you can carefully remove the flesh with a fork, so this pumpkin looks like strands of spaghetti.
- In the meantime, cut and chop all the vegetables for the ratatouille fine and small. Keep or keep them all separately from each other.
- Take a deep frying pan and start with the onion and garlic, fry these, then add the eggplant and fry it on high heat. Then add the rest of the vegetables and mix everything well. Add the diced tomatoes and season with salt, pepper and the Provencal herbs. Let it simmer on low heat while the pumpkin is in the oven. Bake the bacon cubes in another frying pan until crispy.
- When the pumpkin is ready, carefully remove it from the oven and scrape out the flesh, let it drain in a colander and then add it to your ratatouille. Let it simmer again for a while.
Do you like the above recipe? Then try the recipes below:
Bean toss with tomato and chorizo: a tasty dish
Grilled bell pepper stew with rice
Crayfish ratatouille with samphire
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Ratatouille with pumpkin recipe
Looks nice!