Butternut Squash with Sautéed Leeks

Leeks are delicious and quick cooking! They are related to onions and garlic but with a milder and sweeter taste. They are chock full of essential nutrients including manganese, vitamin C, folate, iron and B6.

 

 

 

 

Lock and Load

  • Bake your squash in the oven at 320 degrees for about 2 hours, or until tender and sweet.
  • Cut off any tough outer leaves and root of leek, cut in half lengthwise, fan out under running water and clean out any dirt.
  • Slice and sauté in olive or avocado oil for a few minutes until tender.
  • Add a scoop of brown rice or other grain to the squash, spoon leeks over top and grate Parmesan or rice cheese to melt.

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