Roasted Butternut Squash with Leeks and Rosemary
This Roasted Butternut Squash with Leeks and Rosemary dish combines the sweetness of roasted butternut squash with the mild oniony flavor of leeks, bringing warmth and comfort to your table. Enhanced by fresh rosemary and a drizzle of olive oil, this recipe is easy to make, letting the natural flavors shine through. Perfect for weeknight dinners or holiday gatherings, it's a simple yet elegant side dish that anyone can master. The added crunch of roasted pecans adds a delightful twist to this seasonal favorite. Your family and friends will be coming back for seconds!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
butternut squash
2.5 lbs (peeled, seeded, and cubed)
leeks
4 large (white and light green parts only, sliced)
fresh rosemary
4 leaves (chopped, or substitute with sage)
coarse salt
to taste (none)
coarse black pepper
to taste (none)
olive oil
1/4 cup (none)
roasted pecan pieces
optional, for garnish (none)
Instructions
1
Preheat your oven to 400°F (or 375°F if you prefer a lower roasting temperature).
2
Prepare the butternut squash by peeling, seeding, and cutting it into 1-inch cubes. To make this task easier, microwave the whole squash (about 2 to 3 minutes) before peeling and cubing.
3
Clean the leeks thoroughly, slicing off the dark green tops and discarding any tough outer layers. Slice the white and light green parts into thin rounds.
4
In a large mixing bowl, combine the cubed squash, sliced leeks, fresh rosemary leaves, coarse salt, coarse black pepper, and olive oil. If using, add the roasted pecan pieces.
5
Toss everything well so that the vegetables and herbs are evenly coated with olive oil and seasoning.
6
Spread the mixture evenly across one or two large baking sheets, ensuring everything has enough space to roast evenly.
7
Roast in the preheated oven for approximately 30 minutes, or until the squash is tender and has started to caramelize, stirring halfway through for even cooking.
8
Once done, remove from the oven and let cool slightly before serving. Enjoy your delicious roasted dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Roasted Butternut Squash with Leeks and Rosemary?
It is a warm and comforting side dish that combines the natural sweetness of roasted butternut squash with the mild, onion-like flavor of leeks, seasoned with fresh rosemary and olive oil.
What are the primary ingredients for this recipe?
The main ingredients include butternut squash, leeks, fresh rosemary, coarse salt, coarse black pepper, and olive oil. Roasted pecans can be added for extra crunch.
How do I prepare the butternut squash?
Peel, seed, and cut the squash into 1-inch cubes. To make peeling easier, you can microwave the whole squash for 2 to 3 minutes first.
How should I clean and cut the leeks?
Slice off the dark green tops and discard tough outer layers. Thoroughly clean the remaining white and light green parts, then slice them into thin rounds.
What is the recommended oven temperature?
Preheat your oven to 400 degrees Fahrenheit, or 375 degrees Fahrenheit if you prefer a slightly lower roasting temperature.
Can I substitute the rosemary with another herb?
Yes, if you do not have rosemary, fresh sage is a recommended substitute that pairs well with butternut squash.
How long does it take to roast the vegetables?
The vegetables should roast for approximately 30 minutes, or until the squash is tender and starting to caramelize.
Should I stir the squash and leeks while they are roasting?
Yes, it is recommended to stir the mixture halfway through the cooking time to ensure even roasting and browning.
Are the pecans mandatory?
No, the roasted pecan pieces are optional and serve as a garnish to add a delightful crunch to the dish.
Is this recipe suitable for vegetarians?
Yes, this recipe is entirely plant-based and suitable for vegetarian and vegan diets.
What size should I cut the butternut squash?
Cutting the squash into 1-inch cubes is ideal for even cooking and a good texture.
How much butternut squash do I need?
The recipe calls for approximately 2.5 pounds of butternut squash.
What parts of the leeks should I use?
You should only use the white and light green parts of the leeks for this recipe.
How much olive oil is required?
You will need 1/4 cup of olive oil to coat the vegetables and herbs.
Can I use coarse salt and pepper?
Yes, the recipe specifically recommends coarse salt and coarse black pepper to taste.
Is this recipe considered healthy?
Yes, it is described as a nutritious and seasonal side dish made with fresh vegetables and healthy fats.
How many leeks should I buy?
The recipe specifies using 4 large leeks.
Should I use fresh or dried rosemary?
The recipe recommends using fresh rosemary leaves for the best flavor.
How do I ensure the vegetables don't steam instead of roast?
Spread the mixture evenly across one or two large baking sheets to ensure the vegetables have enough space to roast properly.
What is the benefit of microwaving the squash before peeling?
Microwaving the whole squash for 2 to 3 minutes softens the skin, making it much easier to peel and cube.
Can I serve this dish for holiday gatherings?
Yes, its elegant presentation and seasonal flavors make it a perfect side dish for holiday meals or weeknight dinners.
How do I know when the squash is finished cooking?
The squash is done when it is tender to the touch of a fork and has begun to develop a caramelized, golden-brown color.
Does the recipe include nutritional information like calories?
The current recipe data does not specify exact calorie or macronutrient counts.
How many ingredients are in this dish?
There are a total of 7 ingredients, including the optional pecan garnish.
Should I serve this dish hot or cold?
It is best served warm, after letting it cool slightly once removed from the oven.
Is this recipe easy to follow?
Yes, it is described as a simple recipe that anyone can master, requiring basic preparation and roasting.
Can I use other types of nuts besides pecans?
While pecans are suggested for their specific crunch, you could experiment with other roasted nuts like walnuts if preferred.
Is this dish gluten-free?
Yes, all the listed ingredients are naturally gluten-free.
What kind of flavor profile does this dish have?
It offers a balance of sweet squash, savory leeks, and aromatic herbs.
Can I make this ahead of time?
While best served fresh, you can prepare and cube the vegetables in advance to save time on the day of cooking.