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Rating: 4.2/5 (51 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 147
% Daily Value**
Total Fat 4g
Saturated Fat 2g
Unsaturated Fat 0g
Cholesterol 6mg
Sodium 409mg
Total Carbohydrate 27g
Dietary Fiber 4g
Sugars 8g
Protein 5g
Vitamin A  370%Vitamin C  45%
Calcium  9%Iron  10%
Potassium  20%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butternut Squash - Carrot & Parsnip Ragout

Recipe Tags: Vegetable Recipes

Date Added: December 22, 2010
great side dish with any kind of chicken nutmeg adding gives that extra flavoring


1 teaspoon Olive Oil
3 cups Butternut Squash Peeled and cubed (about 1 lb)
Salt to taste
Pepper to taste
1 1/4 cups Low Salt Chicken Broth
1 tablespoon Butter
2 cups Carrots Peeled diced
2 cups Parsnips Peeled diced
1 teaspoon Sugar
2 Leeks large green trimmed (all but 2 in of
Nutmeg Freshly grated to taste
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1. Preheat oven to 350 degrees.

2. In a shallow roasting pan on the stovetop, heat olive oil over medium heat.

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

4. Add 1/2 c of the stock and transfer the pan to the oven.

5. Bake for 15 minutes, or until squash is just tender; do not over cook.

6. Meanwhile, in a large nonstick skillet, heat butter oven medium heat.

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

8. Add 1/2 c of the stock, cover the pan and simmer until tender, about 10 minutes.

9. Transfer to a dish and set aside.

10. 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.

11. Add the reserved squash, carrots and parsnips and toss gently.

12. Taste and adjust seasonings, adding a grating of nutmeg.

13. Simmer for an additional 3 to 4 minutes to warm through before serving.

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Dietary Notes:
This recipe is low-cholesterol with 5.67mg per serving

This recipe is high in Vitamin A with 370% of your daily recommended intake per serving. This recipe is high in Vitamin C with 45% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Poultry, Natural Sweeteners, Olive Oil allergies.
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