Title: Butternut squash~ carrot & parsnip ragout
 Categories: Vegetables
      Yield: 6 Servings
 
      1 ts Olive oil
      3 c  Peeled and cubed butternut
           Squash (about 1 lb)
           Salt & freshly ground black
           Pepper
  1 1/4 c  Defatted reduced-sodium
           Chicken stock
      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
           And chopped
           Freshly grated nutmeg to
           Taste
 
  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.