Butternut Squash, Carrot & Parsnip Ragout

4 Reviews
From: EatingWell Magazine September/October 1994

Butternut squash, carrots and parsnips take on a sweet intensity when gently braised in broth. Serve with roast chicken, grilled salmon fillets or pan-seared pork tenderloin.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon extra-virgin olive oil
  • 3 cups peeled and cubed butternut squash, (about 1 pound)
  • Salt & freshly ground pepper, to taste
  • 1 1/4 cups reduced-sodium chicken broth, divided
  • 1 tablespoon butter
  • 2 cups diced carrots
  • 2 cups diced parsnips
  • 1 teaspoon sugar
  • 2 large leeks, trimmed (all but 2 inches of green removed), cleaned and chopped
  • Freshly grated nutmeg, to taste

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F.
  2. Heat oil in a shallow roasting pan on the stovetop over medium heat. Add squash, season with salt and pepper and toss gently. Add 1/2 cup broth and transfer the pan to the oven. Bake until squash is just tender, about 15 minutes; do not overcook.
  3. Meanwhile, heat butter in a large nonstick skillet over 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 cup broth, cover the pan and simmer until tender, about 10 minutes. Transfer to a dish and set aside.
  4. Add leeks and the remaining 1/4 cup broth to the pan, 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.

Nutrition information

  • Per serving: 130 calories; 3 g fat(1 g sat); 5 g fiber; 25 g carbohydrates; 3 g protein; 77 mcg folate; 5 mg cholesterol; 8 g sugars; 15123 IU vitamin A; 29 mg vitamin C; 82 mg calcium; 2 mg iron; 207 mg sodium; 646 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 3 vegetable, 1/2 fat

Reviews 4

November 06, 2013
profile image
By: EatingWell User
Made leftovers into a better soup I made the recipe to serve with chicken, and it was good, but then the next day I took the leftovers, pureed them, added about a cup of chicken broth, a pinch or two of cumin, coriander and turmeric, plus a little more salt and pepper, and voila, a VERY YUMMY soup. I've made butternut squash soup before and it wasn't this good. I think the parsnips make the difference!
March 03, 2013
profile image
By: EatingWell User
I thought this turned out pretty well. I think half of the leeks would be enough. It kind of drowns the other vegetables to me. Don't leave out the nutmeg!! It made all the difference. I also added a can of chickpeas to make it a vegetarian entree. Cons: Lots of prep
March 09, 2010
profile image
By: EatingWell User
I HAD to get rid of some butternut squash so we made this last night. We used veg broth instead of chicken & I used more squash than it called for & less parsnip & less leek. I don't think it would matter, but the dish was so good, I think more of everything would be great too! It was a LOT of chopping though to prep the dish.
September 21, 2009
profile image
By: EatingWell User
I never expected to like a dish like this, but decided to give it a try after impulsively buying a parsnip at my local grocer. Much to my surprise, it's full of flavor and is very filling! As I had only one parsnip, I used a raddish to make up for the loss in volume, which was great as well. I highly recommend it! tortuga425, Redlands, CA