Vegetarian

Butternut Squash with Walnuts, Sundried Tomatoes and Leeks is for Dinner.

Butternut Squash with Walnuts, Sundried Tomatoes and Leeks takes 15 minutes to prepare.

Butternut Squash with Walnuts, Sundried Tomatoes and Leeks takes 15 minutes to cook.

Butternut Squash with Walnuts, Sundried Tomatoes and Leeks makes 10 servings.

The ingredients for Butternut Squash with Walnuts, Sundried Tomatoes and Leeks are:

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)

Here is how you make Butternut Squash with Walnuts, Sundried Tomatoes and Leeks:

toast walnuts in preheated 350 oven aprox 6 - 7 minutes do not burn...set asideSlice 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: 10Recipe submitted by SparkPeople user JUDIMOON.

The nutritional information for Butternut Squash with Walnuts, Sundried Tomatoes and Leeks is:

• Servings Per Recipe: 10
• 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