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.

Perla Meyers
Source: EatingWell Magazine, September/October 1994


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • 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.

  • 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.

  • 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 Facts

131 calories; protein 2.8g; carbohydrates 25.4g; dietary fiber 5.3g; sugars 7.7g; fat 3.1g; saturated fat 1.4g; cholesterol 5.1mg; vitamin a iu 15122.8IU; vitamin c 28.5mg; folate 77.3mcg; calcium 82mg; iron 1.6mg; magnesium 50.7mg; potassium 646.3mg; sodium 206.8mg; thiamin 0.2mg.

Reviews (2)

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5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
This must be parsnip season as I never had them that they were this good. I followed the spirit of the recipe and used 8.5 ounces of parsnip/ same of carrots/and 4.5 ounce turnip that I happened to have.Put them in a covered dish in a 275 oven with maybe 3/4 cup veggie broth a pinch of nutmeg and coriander and nothing else. No butter no oil no added salt no sugar etc. and they turned out sweet soft and just how we like them. Didn't have leeks available and didn't miss them but would be great. My other dish was Eating Well orange and rosemary round beef roast with red wine and onion so we had our onions with that. These two things went nicely together. Read More
Rating: 3 stars
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! Read More
Rating: 3 stars
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 Read More