• Alison Negrin

Roasted butternut squash with leeks

Simple and comforting, a great accompaniment to any Thanksgiving feast!

Portions: 20

Portion Size: 4 oz.

Ingredients:

5 lbs. butternut squash, peeled and cut in cubes

1 lb. leeks, cleaned and sliced thinly

½ cup chopped garlic

Kosher salt and freshly ground pepper, to taste

½ cup olive oil

2 T. fresh thyme, chopped

¼ cup chicken stock

Directions:

  • Toss squash with leeks, garlic, salt and pepper, olive oil and fresh herbs.

  • Place in baking pans and pour stock over to moisten.

  • Cover pan with foil and bake in 425º F. oven for 20 minutes until squash is tender.

  • Remove foil and cook 10 minutes more until squash starts to brown.

Follow me!
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon
Connect with me!
Linkedin logo

© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com