Herb-Roasted Squash and Leeks

This sweet-savory side dish is a cinch to pull together, especially when you rely on already peeled and cut-up butternut squash from the store. Fresh thyme, marjoram or sage are equally delicious substitutes for the rosemary.

2 1/2 lb. butternut squash, peeled, seeded, cubed (1 1/2 inches) (6 cups)
4 large leeks, sliced
3 tablespoons fresh rosemary leaves
1 teaspoon coarse salt
1 teaspoon pepper
1/4 cup olive oil

1. Heat oven to 400°F. Combine all ingredients except oil in large bowl. Toss with oil; spread on large rimmed baking sheet.

2. Bake 25 to 30 minutes or until vegetables are tender and slightly browned, stirring occasionally.

8 (3/4-cup) servings

PER SERVING: 130 calories, 7 g total fat (1 g saturated fat), 1.5 g protein, 17.5 g carbohydrate, 0 mg cholesterol, 210 mg sodium, 2.5 g fiber


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