Butternut Squash with Walnuts, Sundried Tomatoes & Leeks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Large Butternut Squash cut into 2 inch cubes 2 Leeks 8 oz Walnuts 2 tbsp Olive Oil 2 Tsp Kosher Salt 1 Tsp Fresh Ground Black Pepper 3 Tsp Fresh Italian Parsley 1 Tsp Fresh Rosemary 3 TBS Honey 1/2 cup Valley Sun sun dried tomatoes (drained)
toast walnuts in preheated 350 oven aprox 6 - 7 minutes do not burn...set aside
Slice squash in half remove seeds peel and chop into small cubes, boil until tender in slightly salted water, meanwhile prepare leeks by slicing tops and rinsing well in a clean sink of water to remove grit, then slice into smallish pieces. saute leeks and cooled squash with the olive oil to brown slightly, add chopped sun dried tomatoes salt pepper and herbs, add honey & walnuts to heat through..
Number of Servings: 10
Recipe submitted by SparkPeople user JUDIMOON.
Slice squash in half remove seeds peel and chop into small cubes, boil until tender in slightly salted water, meanwhile prepare leeks by slicing tops and rinsing well in a clean sink of water to remove grit, then slice into smallish pieces. saute leeks and cooled squash with the olive oil to brown slightly, add chopped sun dried tomatoes salt pepper and herbs, add honey & walnuts to heat through..
Number of Servings: 10
Recipe submitted by SparkPeople user JUDIMOON.
Nutritional Info Amount Per Serving
- Calories: 229.1
- Total Fat: 18.0 g
- Cholesterol: 0.0 mg
- Sodium: 447.3 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 3.4 g
- Protein: 4.5 g
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