*  Exported from  MasterCook  *

               BUTTERNUT SQUASH, CARROT & PARSNIP RAGOUT

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       t            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       t            Sugar
  2       lg           Leeks, trimmed (all but 2"
                       Of green removed), cleaned
                       And chopped
                       Freshly grated nutmeg to
                       Taste

 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 1/2 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 1/2 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 1/4 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.



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