Butternut squash~ carrot & parsnip ragout
Vegetables Squash Carrots
Last updated 6/12/2012 12:42:15 AM. Recipe ID 1222. Report a problem with this recipe.
Title: Butternut squash~ carrot & parsnip ragout
Yield: 6 Servings
1 ts Olive oil
3 c Peeled and cubed butternut
Squash (about 1 lb)
Salt & freshly ground black
1 1/4 c Defatted reduced-sodium
1 tb Butter
2 c Peeled, diced carrots
2 c Peeled, diced parsnips
1 ts Sugar
2 lg Leeks, trimmed (all but 2"
Of green removed), cleaned
Freshly grated nutmeg to
Preheat oven to 350 degrees. In a shallow roasting pan on the
stovetop, heat olive oil over medium heat. Add squash, season with
salt and pepper and toss gently. Add 1/2 c of the stock and transfer
the pan to the oven. Bake for 15 minutes, or until squash is just
tender; do not over cook. Meanwhile, in a large nonstick skillet,
heat butter oven medium heat. Add carrots, parsnips, sugar and salt
and pepper to taste; cook until the vegetables are lightly browned,
about 3 minutes. Add 1/2 c of the stock, cover the pan and simmer
until tender, about 10 minutes. Transfer to a dish and set aside. Add
leeks and the remaining 1/4 c stock to the skillet, season with salt
and pepper, cover the pan and simmer until tender, about 10 minutes.
Add the reserved squash, carrots and parsnips and toss gently. Taste
and adjust seasonings, adding a grating of nutmeg. Simmer for an
additional 3 to 4 minutes to warm through before serving.
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