Butternut Squash, Carrot and Parsnip Ragout
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 1 | ts | 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 | tb | Butter |
| 2 | c | Peeled, diced carrots |
| 2 | c | Peeled, diced parsnips |
| 1 | ts | Sugar |
| 2 | lg | Leeks, trimmed (all but 2" |
| Of green removed), cleaned | ||
| And chopped | ||
| Freshly grated nutmeg to | ||
| Taste |
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