Squash Ratatouille with Maple Syrup

For the Ratatouille

• 2 tbsp olive oil
• 300 g butternut squash, sweet potato or pumpkin
• 1 yellow courgette, diced
• 1 green courgette, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 300 g mushrooms, quartered
• 1 onion, coarsely chopped
• 3 garlic cloves, finely chopped
• 240 g Italian tomatoes, diced
• 60 ml pure maple syrup
• salt and pepper, to taste
• basil and oregano, fresh or dry, to taste

to prepare

1. Heat olive oil in a pan and gently brown the vegetables for 4–5 minutes.
2. Add the diced tomatoes, maple syrup, salt, and pepper, and continue cooking for another 4–5 minutes.
3. Add the basil and oregano at the last minute to preserve flavour.
4. For a heartier dish, serve the ratatouille au gratin.