• Butternut Squash With Tomatoes and Leeks Recipe

    Butternut Squash With Tomatoes and Leeks RecipeButternut Squash is one of nature’s best fall vegetables, and tomatoes and leeks compliment it well. Try our Butternut Squash With Tomatoes and Leeks Recipe.

    Butternut Squash With Tomatoes and Leeks Recipe

    Ingredients:

    • 1 butternut squash, about 2 lbs
    • 3 tablespoons extra virgin olive oil
    • 1 leek, including tender green tops, carefully washed and finely chopped
    • 1 clove garlic, minced
    • 2 cups peeled, seeded, and diced fresh tomatoes or seeded, well-drained, and diced canned tomatoes
    • ¾ cup vegetable stock
    • Sea-salt and freshly ground white pepper
    • 3 tablespoons finely chopped fresh basil

    Directions:

    1. Halve the squash and scoop out the seeds and any fibers. Peel the squash and cut into ¼ inch dice.
    2. In a wok or frying pan over medium-high heat, warm 2 tablespoons of the olive oil, swirling to coat the bottom and sided of the pan. When the oil is very hot but not quite smoking, add the squash and stir and toss every 15-20 seconds until lightly browned, 3-5 minutes. Transfer to a dish.
    3. Add the remaining 1 tablespoon olive oil to the pan over medium-high heat, again swirling to coat the pan. When the oil is hot, add the leek and stir and toss every 15-20 seconds until softened, 2-3 minutes. Add the garlic, tomatoes, and stock and simmer for 1 minute.
    4. Return the squash to the pan and stir all the ingredients together. Cover and cook over medium-high heat until the squash is tender, 7-10 minutes. Uncover and add ½ teaspoon sea-salt, ¼ teaspoon white pepper, and the basil, stirring and tossing to combine.
    5. Taste and adjust the seasoning. If any excess moisture remains, cooked uncovered over medium-high heat until the liquid evaporates; this should take only a minutes or so. Serve immediately.

    Serves 4-6

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