Maple Squash Ratatouille

Recipes with Maple Syrup / Vegetables

Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • 2 tablespoons olive oil
  • 1 cup squash of choice (butternut, acorn, pumpkin, etc.), diced
  • 1 green zuchchini, diced
  • 1 yellow zucchini, diced
  • 1 green pepper, diced
  • 1 red pepper , diced
  • 1 1/2 cup mushrooms, quartered
  • 1 onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup Italian tomatoes, diced
  • 1/4 cup maple syrup (preferably golden syrup for its delicate flavour)
  • Salt and freshly ground pepper, to taste
  • Basil and oregano, fresh or dry, to taste


  1. Heat oil in a casserole and gently brown the vegetables for 4 to 5 minutes.
  2. Add the tomatoes, maple syrup, salt and pepper and continue cooking for 4 to 5 minutes.
  3. Add the herbs at the last minute. Serve as a side dish or au gratin

Energy: 203 calories Protein: 3.4 g. Carbohydrates: 30 g Fats: 7.7 g.
Excellent source of Vitamin C

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes with Maple Syrup

Vegetables Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.