Winter Ratatouille


2 winter squash seeded and cut into 3/4-inch pieces

6 baby waxy potatoes, such as new or blue, cut into 3/4-inch pieces 

1 sweet potato, cut into 3/4-inch pieces 

3 tablespoons olive oil 

Kosher salt and freshly ground black pepper 

1 small onion, chopped 

1 or 2 leeks

2 garlic cloves, finely chopped 

fresh rosemary 


One 15-ounce can tomatoes 


Preheat the oven to 425 degrees F.

  1. Toss the squash and potatoes with 2 tablespoons of the oil, salt and pepper. Spread in a single layer on a large rimmed baking pan and roast, stirring once or twice, until tender and golden brown in spots, 15 to 20 minutes.

  2. Meanwhile, heat the remaining tablespoon oil in a medium pot over medium-high heat. Add the onion, garlic, rosemary and a pinch of salt and cook, stirring, until softened, about 8 minutes. Add the tomatoes and roasted vegetables and simmer until slightly thickened and the flavors have blended, about 10 minutes. Transfer to a serving bowl.