Butternut Squash, Carrot & Parsnip Ragout
Yield
6 servingsPrep
15 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| 3 | cups |
butternut squash
cubed and peeled (about 1 pound) |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 ¼ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 7.1E+2 | ml |
butternut squash
cubed and peeled (about 1 pound) |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 296 | ml |
chicken broth
|
|
| 15 | ml |
butter
|
|
| 473 | ml |
carrots
diced |
|
| 473 | ml |
parsnips
diced |
*
|
| 5 | ml |
sugar
|
|
| 2 | large |
leeks
trimmed (all but 2" of green removed), cleaned and chopped |
*
|
| 1 | x |
nutmeg
, to taste |
*
|
Directions
Preheat oven to 350℉ (180℃).
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 ½ cup 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 ½ cup 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 ¼ cup 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.
