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.