Winter ratatouille

Ingredients:

• 2 winter squash, seeded and cut into 2cm pieces.
• 6 small potatoes, cut into 2cm pieces.
• 1 sweet potato, cut into 2cm pieces.
• 3 tbsp. l. olive oil
• 1 finely chopped onion
• 2 cloves garlic, finely chopped
• 1 teaspoon finely chopped fresh rosemary
• 1 can (425 g) diced tomatoes

Preparation:

1. Preheat oven to 425°F (220°C). Toss the pumpkin, sweet potato, and potato with 2 tablespoons of oil and season with salt and pepper. Arrange in a single layer on a large rimmed baking sheet and bake, tossing once or twice, until tender and golden brown, 15–20 minutes.
2. Meanwhile, heat the remaining tablespoon of oil in a medium saucepan over medium-high heat. Add the onion, garlic, rosemary, and a pinch of salt and cook, stirring, until the onion is softened, about 8 minutes. Add the tomatoes and roasted vegetables and simmer until the liquid thickens slightly and the flavors meld, about 10 minutes. Transfer the ratatouille to a serving bowl.