INGREDIENTS

  • 1 (2 1/2lb) butternut squash , peeled, seeded & cubed
  • 4 large leeks , white and light green parts
  • 4 leaves fresh rosemary (substitute sage or any of your favorite holiday herb)
  • coarse salt
  • coarse black pepper
  • 1/4 cup olive oil
  • roasted pecan pieces , for a twist

DIRECTIONS

  1. Preheat oven to 400.
  2. Original recipe called for 400 - I think, like the one reviewer mentioned - may be too high.Maybe 375?Another thought is to maybe add the leeks a little into the cookiing — the squash is definatly going to take longer to cook.Just some tweaking going on here.thanks for looking, and cooking!
  3. In a large bowl, mix the squash, leeks, herb, salt, pepper, olive oil and pecans (if your are using them) together.
  4. Place on a cookie sheet (may take 2) and cook for appx 1/2 hour.
  5. This is some really good stuff!
  6. Cook time is 1/2 hour, prep time is going to vary - the squash does take time, but well worth it.