Butternut Squash, Carrot and Parsnip Ragout

1 hours Prep: 15 minutes Cook: 40 minutes

102 calories per serving view nutrition facts

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1	teaspoon	olive oil
3	cups	butternut squash	cubed and peeled (about 1 pound)
1	x	salt and black pepper
1 1/4	cups	chicken broth
1	tablespoon	butter
2	cups	carrots	diced
2	cups	parsnips	diced
1	teaspoon	sugar
2	large	leeks	trimmed (all but 2" of green removed), cleaned and chopped
1	x	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 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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Serving Size 96g

Amount per Serving

Calories 102 30% of calories from fat