- Exported from MasterCook
BUTTERNUT SQUASH, CARROT & PARSNIP RAGOUT
6 Preparation Time :
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method -- -- --
1 t 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 t 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
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.
3 to 4 minutes to warm
through before serving. - - - - - - - - - - - - - - - - - -
