1 teaspoon extra-virgin olive oil
3 cups peeled and cubed butternut squash, (about 1 pound)
Salt & freshly ground pepper, to taste
1 1/4 cups vegetable or chicken broth, divided
1 tablespoon butter
2 cups diced carrots
2 cups diced parsnips
1 teaspoon sugar
2 large leeks, trimmed (all but 2 inches of green removed), cleaned and chopped
Freshly grated nutmeg, to taste
Preheat oven to 350°F.
Heat oil in a shallow roasting pan on the stovetop over medium heat.
Add squash, season with salt and pepper and toss gently.
Add 1/2 cup broth and transfer the pan to the oven.
Bake until squash is just tender, about 15 minutes; do not overcook.
Meanwhile, heat butter in a large nonstick skillet over medium heat.
Add carrots, parsnips, sugar, and salt and pepper to taste; cook until the vegetables are lightly browned, about 3 minutes.
Add 1/2 cup broth, cover the pan and simmer until tender, about 10 minutes.
Transfer to a dish and set aside.
Add leeks and the remaining 1/4 cup broth to the pan, season with salt and pepper, cover the pan and simmer until tender, about 10 minutes.
Add the reserved squash, carrots and parsnips and toss gently.
Taste and adjust seasonings, adding a grating of nutmeg.
Simmer for an additional 3 to 4 minutes to warm through before serving.