Recipe - Butternut Squash Carrot And Parsnip Ragout

1 teaspoon Olive oil
3 cup Peeled and cubed butternut
Squash (about 1 lb)
Salt & freshly ground black
Pepper
1 One fourth cup Defatted reducedsodium
Chicken stock
1 tablespoon Butter
2 cup Peeled, minced carrots
2 cup Peeled, minced parsnips
1 teaspoon 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 One half cup 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 One half cup 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 One fourth cup 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.
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Mar 22, 98