Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 t Olive oil 2 c Peeled, diced carrots
3 c Peeled and cubed butternut 2 c Peeled, diced parsnips
Squash (about 1 lb) 1 t Sugar
Salt freshly ground black 2 lg Leeks, trimmed (all but 2"
Pepper Of green removed), cleaned
1 1/4 c Defatted reduced-sodium And chopped
Chicken stock Freshly grated nutmeg to
1 T Butter 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. 139
calories per serving; 2 g protein, 3 g fat, 28 g carbohydrate; 48 mg
sodium; 5 mg cholesterol. By Perla Meyers in Sep/Oct '94 Eating Well
Magazine. Submitted By JR BYERS On 12-11-94

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