Butternut squash, carrot & parsnip ragout

6 servings

Ingredients

Quantity Ingredient
1 teaspoon Olive oil
3 cups Peeled and cubed butternut
Squash (about 1 lb)
Salt & freshly ground black
Pepper
1¼ cup Defatted reduced-sodium
Chicken stock
1 tablespoon Butter
2 cups Peeled, diced carrots
2 cups Peeled, diced parsnips
1 teaspoon Sugar
2 larges Leeks, trimmed (all but 2\"
Of green removed), cleaned
And chopped
Freshly grated nutmeg to
Taste

Directions

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 ½ 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 ½ 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 ¼ 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. 139 calories per serving; 2 g protein, 3 g fat, 28 g carbohydrate; 48 mg sodium; 5 mg cholesterol. By Perla Meyers in Sep/Oct '94 Eating Well Magazine. Submitted By JR BYERS On 12-11-94

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