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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I found the basic recipe in a magazine, don't know which one. This is a tasty recipe, and really quite simple. The hardest part is the peeling of the squash. Ingredients:
1 (2 1/2 lb) butternut squash, peeled, seeded & cubed |
4 large leeks, white and light green parts |
4 leaves fresh rosemary (substitute sage or any of your favorite holiday herb) |
coarse salt |
coarse black pepper |
1/4 cup olive oil |
roasted pecan pieces, for a twist |
Directions:
1. Preheat oven to 400.
2. Original recipe called for 400 - I think, like the one reviewer mentioned - may be too high. Maybe 375? Another thought is to maybe add the leeks a little into the cookiing - the squash is definatly going to take longer to cook. Just some tweaking going on here. thanks for looking, and cooking!
3. In a large bowl, mix the squash, leeks, herb, salt, pepper, olive oil and pecans (if your are using them) together.
4. Place on a cookie sheet (may take 2) and cook for appx 1/2 hour.
5. This is some really good stuff!
6. Cook time is 1/2 hour, prep time is going to vary - the squash does take time, but well worth it.
7. Edit to add that after peeling, seeding and halving/quartering the squash, put it in the microwave for 2 to 3 minutes. This will help with dicing of the squash and help even out the cooking time with the leeks.
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