Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Butternut Squash, Carrot & Parsnip Ragoût

:  September/October 1994

Your rating: None Average: 3.6 (11 votes)

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.


READER'S COMMENT:
"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...
Butternut Squash, Carrot & Parsnip Ragoût Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

More Healthy Recipe Ideas

You Might Also Like

Preparation

  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

Per serving: 155 calories; 3 g fat ( 2 g sat , 1 g mono ); 6 mg cholesterol; 31 g carbohydrates; 3 g protein; 6 g fiber; 122 mg sodium; 779 mg potassium.

Nutrition Bonus: Vitamin A (410% daily value), Vitamin C (65% dv), Folate & Potassium (22% dv), Magnesium (17% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 3 vegetable, 1/2 fat


More From EatingWell

Recipe Categories

Type of Dish
Side dish, vegetable
Soups/stews
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Total Time
45 minutes or less
Servings
6
Preparation/ Technique
Bake
Braise/Stew
Saute
Meal/Course
Dinner

Season
Fall
Winter
Holiday
Christmas
Hanukkah
Thanksgiving
Style/Theme
Entertaining, casual
Publication
September/October 1994
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner