Butternut Squash Carrot and Parsnip Ragout
From cuzpat 15 years ago
- 30 minutes to make
- Serves 4
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Ingredients
- 1 tsp olive oil shopping list
- 3 c butternut squash,peeled,cubed,(about 1 lb) shopping list
- salt & freshly ground black pepper shopping list
- 1 1/4 c Reduced-sodium vegetable broth shopping list
- 1 Tbsp Butter shopping list
- 2 c Peeled,diced carrots shopping list
- 2 c Peeled,diced parsnips shopping list
- 1 t sugar shopping list
- 2 lg leeks,trimmed,all but 2 inch of green removed shopping list
- Freshly grated nutmeg to taste shopping list
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.
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" It was excellent "