Stuck with the green leaves from a leek? Use them up with this recipe. I liked it.
Butternut Squash With Leek Greens
| Side Dish | Low Calorie | Paleo | Fruits Nuts And Vegetables |
Ingredients
- 400 g butternut squash
- 300 g carrot
- 100 g leek (the green leaves)
- 1 x apple
- 1 tbsp oil
- ½ tbsp lard
- ½ tsp ground ginger
- pinch black pepper
- pinch salt
- ¼ tsp turmeric
- ¼ tsp ground cinnamon
- ⅛ tsp nutmeg
- 200 ml chicken stock
- 1 tsp honey
Instructions
Preparation
- Peel, de-seed and dice the butternut squash.
- Peel, top and tail, and dice the carrots.
- Roughly chop the green leaves of the leek, wash and dry after chopping.
- Peel, core and dice the apple.
Method
- Step 1
- Preheat a fan-assisted oven to 200°C.
- Step 2
- In a large bowl, mix the butternut squash, the carrots, the salt and 1 tbsp of oil.
- Spread them out on a baking tray.
- Roast for 25 mins turning halfway through.
- Step 3
- In a large frying pan, heat the lard over medium heat and add the leek leaves and the apple.
- Cook for about 10 mins until the leek leaves and the apple are soft.
- Step 4
- Add the ginger, salt, black pepper, turmeric, cinnamon and nutmeg.
- Stir together for 1 mins.
- Step 5
- Add the chicken stock, honey, butternut squash and carrots and bring to a simmer.
- Simmer for 15 mins.
- Step 6
- Serve.
Alex