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Ingredientes
- 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
Direcciones
- Preheat oven to 350 degrees. In a shallow roasting pan on the stovetop, heat extra virgin olive oil over medium heat. Add in squash, season with salt and pepper and toss gently. Add in 1/2 c of the stock and transfer the pan to the oven.
- Bake for 15 min, or possibly till squash is just tender; don't over cook.
- Meanwhile, in a large nonstick skillet, heat butter oven medium heat. Add in carrots, parsnips, sugar and salt and pepper to taste; cook till the vegetables are lightly browned, about 3 min. Add in 1/2 c of the stock, cover the pan and simmer till tender, about 10 min. Transfer to a dish and set aside. 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. Add in 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 min to hot through before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 6 servings | |
| Calories 169 | |
| Calories from Fat 28 | 17% |
| Total Fat 3.2g | 4% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 51mg | 2% |
| Potassium 993mg | 28% |
| Total Carbs 26.51g | 7% |
| Dietary Fiber 7.9g | 26% |
| Sugars 9.77g | 7% |
| Protein 11.71g | 19% |
