Butternut Squash, Carrot & Parsnip Ragoût

September/October 1994

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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.

"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

Makes: 6 servings

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  • 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


  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.


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

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