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

All rights reserved©

#side