*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Olive oil
    3       c            Peeled and cubed butternut
                         Squash (about 1 lb)
                         Salt & freshly ground black
    1 1/4   c            Defatted reduced-sodium
                         Chicken stock
    1       tb           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
   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.
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