Today—and every day this week—we’re sharing easy-to-make pumpkin recipes off the menus of five New York City chefs. Today’s recipe:

Pumpkin Ratatouille
Recipe by Matthew Riznyk, catering chef de cuisine of Great Performances

Matthew Riznyk of Great Performances, the company that keeps Lincoln Center patrons well fed, gives ratatouille an autumnal (and American) spin with pumpkin. “This recipe is so great because its simplicity lets the true expression of the ingredients shine through—hearty, comforting, and at the peak of flavor,” Riznyk says. Try it as a companion to, say, lentil loaf. —Alia Akkam

Ingredients:

2 cups pumpkin, ½” diced
1 cup acorn squash, ½” diced
½ cup red onion, ¼” dice
1 Tbsp thyme, chopped
1 Tbsp garlic, chopped
3 Tbsp olive oil
Salt and Pepper to taste

Method:

Preheat oven to 350 degrees. Toss all ingredients together in a bowl and lay on a baking sheet and roast until vegetables are tender yet toothsome, about 40 minutes.

Want to see what else is on the menu? Visit www.greatperformances.com

Click here to view Tuesday’s pumpkin recipe: Pumpkin Orzo with Sage, Pine Nuts, and Parmesan

Check back for tomorrow’s recipe: Babycakes’ Pumpkin Spice Muffins