Roasted butternut squash with leeks
Simple and comforting, a great accompaniment to any Thanksgiving feast!
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.