Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

August 2019

Butternut Squash Recipes

Basic Recipes

Chocolate Rum Cream Master Chefs

Chocolate Rum Cream Master Chefs Recipe
4 oz Chocolate, semi sweet, melted 1/2 c Water, hot 2 c Cream, whipping 2 tb Rum, dark Whisk...

read more

Butternut Squash Carrot Parsnip Ragout Recipe

Butternut Squash Carrot Parsnip Ragout recipe and other butternut squash recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Butternut Squash Carrot Parsnip Ragout recipe  PDF


1 t Olive oil
3 c Peeled and cubed butternut
Squash (about 1 lb) Salt and amp freshly ground black Pepper 1 1/4 c Defatted reduced sodium
Chicken stock 1 T Butter
2 c Peeled, diced carrots
2 c Peeled, diced parsnips
1 t Sugar
2 lg Leeks, trimmed (all but 2
Of green removed), cleaned And chopped Freshly grated nutmeg to Taste Preheat oven to 350 degrees. In a shallow roasting pan on the stovetop, heat olive oil over medium heat. Add squash, season with salt and pepper and toss gently. Add 1/2 c of the stock and transfer the pan to the oven. Bake for 15 minutes, or until squash is just tender do not over cook. Meanwhile,
in a large nonstick skillet, heat butter oven medium heat. Add carrots, parsnips, sugar and salt and pepper to taste cook until the vegetables are lightly browned, about 3 minutes. Add 1/2 c of the stock, cover the pan and simmer until tender, about 10 minutes. Transfer to a dish and set aside. Add leeks and the remaining 1/4 c stock to the skillet, season with salt and pepper, cover the pan and simmer until tender, about 10 minutes. Add the reserved squash, carrots and parsnips and toss gently. Taste and adjust seasonings, adding a grating of nutmeg. Simmer for an additional 3 to 4 minutes to warm through before serving.

Butternut Squash Carrot Parsnip Ragout recipe and other butternut squash recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
247 people have voted
Last Reviewed on 2019-08-18



Sunday, Aug 18 2019 Download & Print Butternut Squash Carrot Parsnip Ragout recipe  PDF   Butternut Squash recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Italian Parmesan Potatoes

New Cooking Recipes

Peppy Panini
Peppy Panini Recipe


1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

Cooking Magazines: Panini Recipes » August 2019   Panini recipes RSS   Thumsb up

Dish Of The Day

Peanut Blossoms 2

Peanut Blossoms 2 Recipe
1 3/4 c Flour 1 ts Soda 1/2 ts Salt 1/2 c Sugar 1/2 c Brown sugar 1/2 c Shortening 1/2 c ...
read more

Category: » Cookie Recipes

View more dishes

>