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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Vegetables 6 Servings

INGREDIENTS

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 T Butter
2 c Peeled, diced carrots
2 c Peeled, diced parsnips
1 t Sugar
2 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. Posted to
MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Mar 22, 98

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 192
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 5.1mg
Sodium: 176.5mg
Potassium: 859.4mg
Carbohydrates: 36.1g
Fiber: 10.3g
Sugar: 7.4g
Protein: 7.3g


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