** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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