Maine dish · Photography

Ratatouille in a pumpkin

Ratatouille in a pumpkin

I did my Ratatouille recipe a few years back. It was Julia Child’s recipe from her book. Yesterday I tried my recipe because my little boy don’t like red sauce this time. It is just a phase. So, for him, I made it with white sauce and for adults I made Ratatouille in a pumpkin.

Why? Because I had one hanging around and I didn’t know what to do with it. We say Sunday the movie Ratatouille and my son wanted what “The small cook” served. So here is our recipe.


  • 1 eggplant
  • 1 zucchini
  • Olive oil
  • 2 red onions
  • 1 yellow pepper
  • 1 red pepper
  • 5 cloves mashed garlic
  • 10 small tomatoes cut in two
  • Salt
  • Pepper
  • Chili pepper
  • Thyme
  • Basil
  • 500 ml tomato juice homemade
  • 3 tablespoons heavy cream
  • 1 pumpkin


Preheat the oven at 450º F or 200ºC. Cut the pumpkin in half and take out the seeds. My pumpkin has a side that is quite thick so with a spoon I took out a part of the pumpkin so everything is almost the same. It will bake evenly. You can use the pumpkin you took out when you assemble the ratatouille.

Cut eggplant, onions and the zucchini in round thinly slices. Cut the peppers in small pieces as an eggplant slice.

Spread with tomato sauce the pumpkin and your baking tray. Start arranging the vegetables one slice at a time: zucchini, eggplant, onion, red pepper, yellow pepper, etc. You can choose any order you like. Add tomatoes on top.

Prepare the red sauce and the white sauce.

Red sauce: In a bowl add thyme, basil, garlic, pepper, salt, chili pepper, olive oil and tomato sauce. Mix everything together and add it on the vegetables in the pumpkin.

White sauce: In a bowl mix heavy cream with salt, pepper, basil, thyme, olive oil and just a little chili pepper. Add it on the vegetables in the baking tray.

Put them in the stove for 40 – 50 minutes. Check if needed more sauce or more baking. You can add more sauce with a spoon from your tray and pumpkin.

You can’t imagine the smell in the kitchen. I couldn’t wait to eat it. My little boy was impressed.

Serve it cold or hot. Enjoy!

Ratatouille in a pumpkin

53 thoughts on “Ratatouille in a pumpkin

  1. Well I often learn something from your blog Gabi but from this post I learned something completely different: I never knew you were a follower of Julia Childs!
    ‘Mastering the Art of French Cooking’, vol 1 and 2, are the books from which I say I learned to cook French style food and, although I rarely follow the recipes now, they are treasured items on my cookery bookshelf and many of the techniques I learned from them underly whatever I cook. The ratatouille recipe from the book(s), if followed to the letter, is just heaven on a plate (but quite a lot of work).
    Interesting idea to put it in a pumpkin 🙂

  2. While this looks delicious, I am a single male, and if I can’t cook my meal in 20 minutes…I probably won’t eat it. And that includes putting stuff in the cooker and leaving it in it’s own.

  3. Thanks for your lovely recipe. It sounds gorgeous. I am vegan so I will make this and just substitute the cream for vegan cream. My mouth was watering reading this and I am looking forward to making this thank you for sharing it.

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