Butternut Squash & Leeks
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 1 (2 1/2 lb) butternut squash, peeled, seeded & cubed
- 4 large leeks, and light green parts
- 4 leaves fresh rosemary (substitute sage or any of your favorite holiday herb)
- coarse salt
- coarse black pepper
- 1/4 cup olive oil
- roasted pecan pieces, for a twist
Recipe
- 1 preheat oven to 400.
- 2 original recipe called for 400 - i think, like the one reviewer mentioned - may be too high. maybe 375? another thought is to maybe add the leeks a little into the cookiing -- the squash is definatly going to take longer to cook. just some tweaking going on here. thanks for looking, and cooking!
- 3 in a large bowl, mix the squash, leeks, herb, salt, pepper, olive oil and pecans (if your are using them) together.
- 4 place on a cookie sheet (may take 2) and cook for appx 1/2 hour.
- 5 this is some really good stuff!
- 6 cook time is 1/2 hour, prep time is going to vary - the squash does take time, but well worth it.
- 7 edit to add that after peeling, seeding and halving/quartering the squash, put it in the microwave for 2 to 3 minutes. this will help with dicing of the squash and help even out the cooking time with the leeks.
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