Butternut squash, carrot & parsnip ragout Recipe

Home -> [Carrot, Vegetables] -> [Butternut squash, carrot & parsnip ragout Recipe]

Butternut squash, carrot & parsnip ragout

Artist:	_	Yield:	6
Categories:	Carrot, Vegetables	Rating:	0
Favorites	Add to Favorites	Print Recipe

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

Procedures:

1	Preheat oven to 350 degrees.
2	In a shallow roasting pan on the stovetop, heat olive oil over medium heat.
3	Add squash, season with salt and pepper and toss gently.
4	Add ?c of the stock and transfer the pan to the oven.
5	Bake for 15 minutes, or until squash is just tender; do not over cook.
6	Meanwhile, in a large nonstick skillet, heat butter oven medium heat.
7	Add carrots, parsnips, sugar and salt and pepper to taste; cook until the vegetables are lightly browned, about 3 minutes.
8	Add ?c of the stock, cover the pan and simmer until tender, about 10 minutes.
9	Transfer to a dish and set aside.
10	Add leeks and the remaining ?c stock to the skillet, season with salt and pepper, cover the pan and simmer until tender, about 10 minutes.
11	Add the reserved squash, carrots and parsnips and toss gently.
12	Taste and adjust seasonings, adding a grating of nutmeg.
13	Simmer for an additional 3 to 4 minutes to warm through before serving.