Butternut Squash, Carrot And Parsnip Ragout Recipe

• 1 tsp Extra virgin olive oil
• 3 c. Peeled and cubed butternut Squash (about 1 lb) Salt & freshly grnd black Pepper
• 1 1/4 c. Defatted reduced-sodium Chicken stock
• 1 Tbsp. Butter
• 2 c. Peeled, diced carrots
• 2 c. Peeled, diced parsnips
• 1 tsp Sugar
• 2 lrg Leeks, trimmed (all but 2" Of green removed), cleaned And minced Freshly grated nutmeg to Taste

1. Preheat oven to 350 degrees.
2. In a shallow roasting pan on the stovetop, heat extra virgin olive oil over medium heat.
3. Add in squash, season with salt and pepper and toss gently.
4. Add in 1/2 c of the stock and transfer the pan to the oven.
5. Bake for 15 min, or possibly till squash is just tender; don't over cook.
6. Meanwhile, in a large nonstick skillet, heat butter oven medium heat.
7. Add in carrots, parsnips, sugar and salt and pepper to taste; cook till the vegetables are lightly browned, about 3 min.
8. Add in 1/2 c of the stock, cover the pan and simmer till tender, about 10 min.
9. Transfer to a dish and set aside.
10. Add in leeks and the remaining 1/4 c stock to the skillet, season with salt and pepper, cover the pan and simmer till tender, about 10 min.
11. Add in the reserved squash, carrots and parsnips and toss gently.
12. Taste and adjust seasonings, adding a grating of nutmeg.
13. Simmer for an additional 3 to 4 min to hot through before serving.

olive oil, butternut, chicken, butter, carrots, parsnips, sugar, leeks

Taken from cookeatshare.com/recipes/butternut-squash-carrot-and-parsnip-ragout-96216 (may not work)