Roasted butternut squash with leeks

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.

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Chef Alison Negrin

Alamo, CA 94507

Phone: 925-588-9150

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