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Butternut Squash Carrot and Parsnip Ragout Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 2

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  • lagoulue 14 years ago
    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!
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Yummy! i love parsnips!
    Was this review helpful? Yes Flag

The Cook

cuzpat Sikeston, Mo

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