Butternut Squash, Carrot & Parsnip Ragoût

You can never have too many side dish recipes, so give Butternut Squash, Carrot & Parsnip Ragoût a try. One portion of this dish contains roughly 3g of protein, 4g of fat, and a total of 146 calories. This recipe serves 6 and costs 83 cents per serving. A mixture of butter, butternut squash, parsnips, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe from Eating Well has 75 fans. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is good. If you like this recipe, you might also like recipes such as Slow-Cooker Turkey-Butternut Squash Ragout, Butternut Squash, White Bean and Kale Ragout (Vegan), and Butternut Squash-Parsnip Soup.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 tablespoon butter

3 cups peeled and cubed butternut squash, (about 1 pound)

2 cups diced carrots

2 large leeks, trimmed (all but 2 inches of green removed), cleaned and chopped

1 1/4 cups reduced-sodium chicken broth, divided

Freshly grated nutmeg, to taste

1 teaspoon extra-virgin olive oil

2 cups diced parsnips

Salt & freshly ground pepper, to taste

1 teaspoon sugar

Equipment:

oven

roasting pan

stove

frying pan

Cooking instruction summary:

Preheat oven to 350F.Heat oil in a shallow roasting pan on the stovetop over medium heat. Add squash, season with salt and pepper and toss gently. Add 1/2 cup broth and transfer the pan to the oven. Bake until squash is just tender, about 15 minutes; do not overcook.Meanwhile, heat butter in a large nonstick skillet over 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 cup broth, cover the pan and simmer until tender, about 10 minutes. Transfer to a dish and set aside.Add leeks and the remaining 1/4 cup broth to the pan, 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.

 

Step by step:


1. Preheat oven to 350F.

2. Heat oil in a shallow roasting pan on the stovetop over medium heat.

3. Add squash, season with salt and pepper and toss gently.

4. Add 1/2 cup broth and transfer the pan to the oven.

5. Bake until squash is just tender, about 15 minutes; do not overcook.Meanwhile, heat butter in a large nonstick skillet over medium heat.

6. Add carrots, parsnips, sugar, and salt and pepper to taste; cook until the vegetables are lightly browned, about 3 minutes.

7. Add 1/2 cup broth, cover the pan and simmer until tender, about 10 minutes.

8. Transfer to a dish and set aside.

9. Add leeks and the remaining 1/4 cup broth to the pan, season with salt and pepper, cover the pan and simmer until tender, about 10 minutes.

10. 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.


Nutrition Information:

Quickview
146k Calories
3g Protein
3g Total Fat
27g Carbs
14% Health Score
Limit These
Calories
146k
7%

Fat
3g
6%

  Saturated Fat
1g
12%

Carbohydrates
27g
9%

  Sugar
8g
9%

Cholesterol
5mg
2%

Sodium
268mg
12%

Get Enough Of These
Protein
3g
7%

Vitamin A
15718IU
314%

Vitamin C
29mg
36%

Manganese
0.66mg
33%

Vitamin K
30µg
29%

Fiber
5g
23%

Folate
78µg
20%

Potassium
672mg
19%

Vitamin E
2mg
16%

Vitamin B6
0.29mg
15%

Magnesium
56mg
14%

Vitamin B3
2mg
12%

Vitamin B1
0.17mg
11%

Copper
0.21mg
10%

Phosphorus
101mg
10%

Iron
1mg
10%

Calcium
90mg
9%

Vitamin B5
0.73mg
7%

Vitamin B2
0.09mg
5%

Zinc
0.61mg
4%

Selenium
1µg
2%

covered percent of daily need
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