Butternut Squash, Carrot & Parsnip Ragout
Submitted by Lil
Oven-roasted butternut squash tossed with butter-browned carrots, parsnips, and tender leeks, finished with a grating of nutmeg. A rustic root vegetable side dish built for cooler months.
YIELD
6 servingsPREP
15 minCOOK
40 minREADY
1 hrsWhen the weather turns cold, this is the kind of dish that makes you glad to be standing near a warm stove.
Butternut squash gets a head start in the oven while carrots and parsnips brown in butter on the stovetop, picking up a touch of caramelization that deepens their natural sweetness.
Leeks simmer separately until silky, then everything comes together in one pan with a grating of fresh nutmeg that ties the whole thing together.
It’s root vegetables at their finest: simple, earthy, and deeply satisfying.
Chef Tips
- Don’t overcook the squash in the oven; it should be just barely tender since it’ll simmer again with the other vegetables
- A little sugar with the carrots and parsnips helps them caramelize faster in the pan
- Clean your leeks thoroughly by slicing them first and swishing in a bowl of cold water; sand hides in every layer
- Fresh nutmeg grated on a microplane is worlds apart from the pre-ground stuff
Ingredients
Directions
Preheat oven to 350℉ (180℃).
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 ½ cup 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 ½ cup 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 ¼ cup 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.
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