Winter Squash

Butternut Squash, Carrot & Parsnip Ragout

1 teaspoon olive oil
3 cups butternut squash, peeled, cubed
salt and freshly ground black pepper
1 1/4 cup fat-free reduced-sodium chicken stock
1 tablespoon butter
2 cups peeled, diced carrots
2 cups peeled, diced parsnips
1 teaspoon sugar
2 large leeks, trimmed of all but 2-inches of greens, cleaned, chopped
freshly grated nutmeg to taste

Preheat oven to 350 degrees F. In a shallow roasting pan on the stovetop, heat oil over medium heat. Add squash, season with salt and pepper and toss gently. Add 1/2 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 1/2 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 1/4 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.

Serves 6.

From fooddownunder.com.

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