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:
covered percent of daily need
