Have A Plant®: The Plant-Forward Eating Guide
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Caribbean Acorn and Chayote Ratatouille

Preparation Time: 20 minutes
  • 1 cup acorn squash, cubed
  • 2 chayote squash, diced
  • 2 (about ½ cup) Anaheim peppers, diced
  • 2 cloves garlic, diced
  • 1 medium green plantain, sliced
  • 1 cup onion, chopped
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1 cup orange juice
  • 1 tsp cumin seed
  • 1 tsp oregano, ground
  • 1 tsp black pepper
Warm the olive oil in a large Dutch oven. Add the onion and cook until translucent. Add each of the vegetables at 2-minute intervals starting with the green plantains, then acorn squash, chayote, Anaheim chili and red pepper. Stir well. Season with garlic, oregano, cumin, black pepper and salt. Moisten the mixture with the orange juice. Simmer for 5 minutes until tender. Serve.
Serves: 6
1 ¾ Cups of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 150
Total Fat: 5g
Saturated Fat: 0.5g
% of Calories from Fat: 30%
% Calories from Sat Fat: 3%
Protein: 2g
Carbohydrates: 25g
Cholesterol: 0mg
Dietary Fiber: 4g
Sodium: 400mg
Each serving provides: An excellent source of vitamins A and C and folate, and a good source of fiber, vitamin B6, manganese and potassium.

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