Running low on side dishes, it's time to fire this one up so I can keep the full-plate Thanksgiving-style dinners happening. I like butternut squash and I like leeks (the leek part was a little surprising) so this roasted vegetable dish sounded like a good one.
Herb-Roasted Squash and Leeks
from Cooking Club
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1/4 c olive oil
3 tbsp fresh rosemary leaves
1 tsp coarse salt
1 tsp pepper
2 1/2 lb. butternut squash, peeled, seeded, cubed (1 1/2 inches) (6 cups)
4 large leeks, sliced
Heat oven to 400°F.
Combine oil, rosemary, salt and pepper in a large bowl.
Toss butternut squash and leeks in oil mixture.
Spread on large rimmed baking sheet.
Bake 25 to 30 minutes or until vegetables are tender and slightly browned, stirring occasionally.
Slightly browned is exactly what the vegetables looked like at the end. Very slightly browned. And I'll tell you right now that the goal for cutting butternut squash is to aim for even-sized pieces, however big or small they wind up. Then, cut the leeks accordingly. My leek pieces were more wilted than some of the butternut squash pieces were soft. Regardless, the seasonings were tip-top. Honestly though, this recipe doesn't top the squash and Brussels sprouts recipe and I am beginning to doubt any will.
- olive oil: $0.88
- fresh rosemary leaves: $1.29
- butternut squash: $2.39
- leeks: $2.99