Butternut Squash, Carrot and Parsnip Ragout

Ready in 1 hour

Top-ranked recipe named "Butternut Squash, Carrot and Parsnip Ragout"

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Try this Butternut Squash, Carrot and Parsnip Ragout recipe, or contribute your own. "Chicken" and "Vegetables" are two tags used to describe Butternut Squash, Carrot and Parsnip Ragout.


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Chicken Stock
1 ts olive oil
3 c butternut Squash; Peeled and cubed, (about 1 lb)
2 c carrots; Peeled, diced
nutmeg; Freshly grated, to taste
1 1/4 c ; Defatted reduced-sodium
2 c parsnips; Peeled, diced
1 ts Sugar
Salt & freshly ground black
2 lg Leeks; trimmed (all but 2" of green removed), cleaned and chopped
1 tb Butter

Original recipe makes 6



Preheat oven to 350 degrees. In a shallow roasting pan on the stovetop, heat olive oil over medium heat. Add squash, season with salt and pepper and toss gently. Add 1/2 c of the stock and transfer the pan to the oven. Bake for 15 minutes, or until squash is just tender; do not over cook. Meanwhile, in a large nonstick skillet, heat butter oven medium heat. Add carrots, parsnips, sugar and salt and pepper to taste; cook until the vegetables are lightly browned, about 3 minutes. Add 1/2 c of the stock, cover the pan and simmer until tender, about 10 minutes. Transfer to a dish and set aside. 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. Add the reserved squash, carrots and parsnips and toss gently. Taste and adjust seasonings, adding a grating of nutmeg. Simmer for an additional 3 to 4 minutes to warm through before serving. Posted to MM-Recipes Digest by "John Weber" on Mar 22, 98

Calories Per Serving: 146 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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