Butternut Squash Leeks
Savor the perfect harmony of fall flavors with this Butternut Squash Leeks recipe, a delightful side dish that’s both hearty and elegant. Roasted butternut squash cubes, caramelized to golden perfection, are combined with tender sautéed leeks, fragrant garlic, and a touch of fresh thyme for an earthy, aromatic profile. A hint of bright lemon juice ties the dish together, making it a standout on any table. With its simple preparation—just 15 minutes of prep and 35 minutes of cooking—this recipe is an effortless way to elevate your seasonal produce. Perfect for cozy weeknight meals or as a stunning accompaniment to holiday feasts, this dish offers a delightful balance of sweetness, savoriness, and freshness in every bite.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 2 large leeks
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large garlic clove
- 1 teaspoon fresh thyme
- 1 tablespoon unsalted butter
- 1 teaspoon lemon juice
Instructions
Preheat the oven to 400°F (200°C).
Peel the butternut squash, cut off the ends, and slice it in half lengthwise. Scoop out the seeds and cut the squash into 1-inch cubes.
Place the squash cubes on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the squash in the preheated oven for 25–30 minutes, stirring halfway through, until tender and golden brown on the edges.
While the squash is roasting, prepare the leeks. Trim the root ends and dark green tops, leaving the white and light green parts. Slice the leeks in half lengthwise and rinse thoroughly under running water to remove grit. Then, slice into thin half-moons.
In a large skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat until melted.
Add the sliced leeks to the skillet and sauté for 8–10 minutes, stirring occasionally, until softened and lightly caramelized.
Mince the garlic and add it to the leeks along with the fresh thyme, cooking for 1–2 minutes until fragrant.
Once the squash is done roasting, gently fold it into the skillet with the leeks. Stir to combine and warm everything through.
Finish the dish by adding a teaspoon of fresh lemon juice, and adjust the seasoning with additional salt and pepper to taste.
Serve warm as a side dish and enjoy!
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 13.7 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 999 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
