pages

Translate

Wednesday, March 18, 2015

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.

No comments:

Post a Comment