Pisto is the Spanish equivalent of ratatouille. This vegetarian pesto is made with butternut squash, always available at this festive time of year.

Butternut squash pisto
Servings:Serves 4
Calories per serving:202
Ready in:1 hour, 15 minutes
Prep. time:15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:3rd January 2015

Best recipe review



Top marks Julia - A lovely vegetarian meal which we really enjoyed making.

Paul R Smith


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

to garnish


  1. Pop the butternut squash chunks into a sieve and dust with the Old India Taco Seasoning, set to one side.
  2. Add the freshly ground black pepper to a large frying pan or even a wok.
  3. Add the olive oil and gently sauté the onions for 15 minutes.
  4. Add the sliced red pepper and fry for 10 minutes.
  5. Now to liven it up; add the sliced chillies, cumin seeds, bay leaves, whole sprig of rosemary and finally the garlic slices. Stir-fry these for a few minutes.
  6. Give the sieve of butternut squash a shake to remove any liquid that may have leached out and add the squash to the pan.
  7. Very gently sauté the squash for 20 minutes, turning regularly.
  8. After 20 minutes add the passata, port, sherry vinegar, Mexican oregano, and a grate of nutmeg and heat for the final 10 minutes.
  9. Remove the stem of the rosemary sprig and serve.

Serving suggestions

Serve garnished with toasted pine nuts

Chef's notes

If you don't have Old India Taco Seasoning, a pinch of salt and ½ teaspoon of unsmoked Paprika will work just as well.

Other Pisto recipes

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