Recipe

Butternut Squash Carrot And Parsnip Ragout Recipe

	Cuzpat / All my dishes 4 months ago Nice to have friends that care enough to e-mail you with recipes! Prep:25m Cook:30m Servings:4	Cuzpat
	parnips carrots squash

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Fans

elgab89

Ingredients

1 tsp Olive oil

3 c Butternut Squash,peeled,cubed,(about 1 lb)

Salt & freshly ground black Pepper

1 1/4 c Reduced-sodium Vegetable Broth

1 Tbsp Butter

2 c Peeled,diced carrots

2 c Peeled,diced parsnips

1 t Sugar

2 lg Leeks,trimmed,all but 2 inch of green removed

Freshly grated nutmeg to taste

Directions

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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Comments

elgab89 4 months ago said:
Yummy! i love parsnips!

lagoulue 1 month, 3 weeks ago said:
OMG, this is exactly what I want to make with the beautiful butternut squash and the plump, sweet parsnips I just got at the farmer's market. Looks healthy and pretty easy, too. Thanks!

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