Roasted butternut squash with leeks

November 19, 2014

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


Portions: 20

Portion Size: 4 oz.



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



  • 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.


Please reload

Featured Posts

The elusive quince

December 3, 2018

Please reload

Recent Posts

December 3, 2018

October 18, 2017

June 29, 2017

June 1, 2017

March 26, 2017

Please reload

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,