Recipe by Kitzy
A very simple vegetable casserole which is perfect for an autumnal evening. Try serving with rice.
Top Review by justcallmetoni
Simple, easy and tasty. I prepared this dish as a quick vegetarian entree on top of bulgur. The nuttiness of the grain really served to showcase the natural sweetness of the squash and sweet potatoes. I really liked the sauce here and thought the leeks and rosemary were well matched, elevating the simple combination of broth and tomatoes. I think for more subtle undertones, i would next time add a small clove of garlic and perhaps a splash of dry white wine. Thanks! Made for *Went to the Market* Tag Game.
- 2 leeks, sliced into thin round slices
- 1⁄2 a butternut squash, cut into chunks
- 2 sweet potatoes, cut into chunks
- 2 (400 g) cans chopped tomatoes
- 120 ml vegetable stock
- 3 sprigs rosemary