Winter Squash with Leeks
Very easy to assemble –and good!
1 Tbsp. olive oil
1/4 c. thinly sliced leeks
2 c. small-diced butternut squash (or other mild, sweet variety)
1/4 c. chicken or vegetable broth
1 tsp. maple syrup
Pinch of crushed dried rosemary or sage
Salt and pepper
1/2 tsp. balsamic vinegar
Saute the leeks and squash in the olive oil for 3-5 minutes, until leeks are soft and almost browning. Add broth, maple syrup, rosemary or sage, and season with salt and pepper. Taste and add a bit of seasoning and/or maple syrup if needed.
Cover and low-simmer for about 5-10 minutes or until the squash is just firm-tender.
Stir in balsamic vinegar and serve.
Recipe created or adapted by Liz Talley, Urban Graze
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