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  Recipe Home » Vegetables » Butternut Squash~ Carrot & Parsnip Ragout
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  Butternut Squash~ Carrot & Parsnip Ragout
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 301
Ingredients:
1 tsp Olive oil
3 cup Peeled and cubed butternut
Squash (about 1 lb)
Salt & freshly ground black
Pepper
1 1/4 cup Defatted reduced-sodium
Chicken stock
1 tbsp Butter
2 cup Peeled, diced carrots
2 cup Peeled, diced parsnips
1 tsp Sugar
2 large Leeks, trimmed (all but 2"
Of green removed), cleaned
And chopped
Freshly grated nutmeg to
Taste
Instructions:
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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