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    You are in: Home / Recipes / Butternut Squash & Leeks Recipe
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    Butternut Squash & Leeks

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    ala-kat's Note:

    I found the basic recipe in a magazine, don't know which one. This is a tasty recipe, and really quite simple. The hardest part is the peeling of the squash.

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    Units: US | Metric


    1. 1
      Preheat oven to 400.
    2. 2
      Original recipe called for 400 - I think, like the one reviewer mentioned - may be too high. Maybe 375? Another thought is to maybe add the leeks a little into the cookiing -- the squash is definatly going to take longer to cook. Just some tweaking going on here. thanks for looking, and cooking!
    3. 3
      In a large bowl, mix the squash, leeks, herb, salt, pepper, olive oil and pecans (if your are using them) together.
    4. 4
      Place on a cookie sheet (may take 2) and cook for appx 1/2 hour.
    5. 5
      This is some really good stuff!
    6. 6
      Cook time is 1/2 hour, prep time is going to vary - the squash does take time, but well worth it.
    7. 7
      Edit to add that after peeling, seeding and halving/quartering the squash, put it in the microwave for 2 to 3 minutes. This will help with dicing of the squash and help even out the cooking time with the leeks.

    Ratings & Reviews:

    • on January 08, 2008


      I used rosemary, sage, and thyme. The 400 degrees was a little hot and it took less than a half hour.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Butternut Squash & Leeks

    Serving Size: 1 (261 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 201.0
    Calories from Fat 84
    Total Fat 9.3 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 19.6 mg
    Total Carbohydrate 30.5 g
    Dietary Fiber 4.8 g
    Sugars 6.4 g
    Protein 2.7 g

    The following items or measurements are not included:

    fresh rosemary

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