roasted pumpkin ratatouille cobbler

[Guest guest]

This picture jumped out of the book at me.

I would use a little oil for flavor and saute with spray... or sweat the onions

it's a Squash and vegetable stew topped with cheesy mustard biscuits

 

 

* Exported from MasterCook *

 

Roasted Pumpkin Ratatouille Cobbler

 

Recipe By :American Harvest Cookbook by Rosemary Moon

Serving Size : 6 Preparation Time :1:00

Categories : Casseroles

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

26 ounces winter or pumpkin squash

salt and black pepper

olive oil for the squash

3 tablespoons olive oil for onions

1 cup chopped onion

2 green bell peppers -- sliced

1 eggplant -- diced

2 zucchini -- diced

2 cloves garlic -- finely sliced

2 cups pureed tomato

or thick tomato juice

BISCUIT TOPPING:

1 1/2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon mustard powder

pinch salt

1/4 pound unsalted butter

2/3 cup shredded Monterey jack cheese

2/3 cup 1% low-fat milk -- cold

sour cream or yogurt (optional) -- for accompaniment

 

1. Cut the squash into six-inch by 1-inch thick slices; seed. Preheat oven to

425F. Arrange pumpkin slices in a small roasting pan, season with salt and

pepper and drizzle with olive oil. Roast for 40 to 45 minutes.

 

2. Cook the onion in oil in an ovenproof casserole dish until soft. Add the bell

peppers and eggplant. Toss the vegetables in the hot oil, then cook them slowly

for 3 to 4 minutes. Stir in teh diced zucchini and garlic, then add the pureed

tomatoes. Season well, then bring to a boil. Cover and simmer for 20 to 25

minutes. Adjust salt and pepper.

 

3. Remove the pumpkin from the oven and let stand until cool. Cut the flesh away

from the skin and chop into 1-inch pieces. Add the pumpkin to the ratatouille

and again adjust salt and pepper.

 

4. BISCUITS: Stir together flour, baking powder, mustard, and salt, then blend

in the butter until the mixture resembles fine bread crumbs. Stir in the cheese,

then mix to a soft but manageable dough with the milk. Knead lightly on a flour

surface, then roll into eight rough balls. Drop on top of the ratatouille, near

the edge, in a ring, leaving the middle of the casserole uncovered.

 

5. Bake for 18 to 20 minutes at 425F until the biscuit topping is golden brown

and well risen. Served immediately with a dollop of sour cream or yogurt if

using.

 

Eleven (11) WW POINTS per serving: 485 Calories; 27g Fat (48.3% calories from

fat); 12g Protein; 53g Carbohydrate; 7g Dietary Fiber

 

TIPs - Puree a can of seedless peeled (recipe ready) tomatoes. Add tomato juice

if needed to yield recipe amount. - Acorn, hubbard, kabocha, onion, gem,

butternut or small pumpkin may be used in this recipe.

 

VARIATION - Add Mediterranean herbs and spices to the stew. Sprinkle seeds on

the biscuit before baking. Substitute sweet potato for the pumpkin.

 

Description:

" Squash and vegetable stew topped with cheesy mustard biscuits "

T(Cooking):

" 0:25 "

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Per Serving (excluding unknown items): 485 Calories; 27g Fat (48.3% calories

from fat); 12g Protein; 53g Carbohydrate; 7g Dietary Fiber; 54mg Cholesterol;

545mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0

Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.

 

NOTES : " A great dish for hungry vegetarians and meat-eater alike. " -Rosemary

 

Nutr. Assoc. : 1216 0 0 986 0 0 0 0 0 1505 0 0 0 0 0 0 0 0 0 2130706543

 

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