Saturday, November 8, 2008

Butternut Squash & Leeks

Serves 4-- WW points 2

3 cups butternut squash chunks (don't have to peel but should wash!)
1 1/2 cups leeks, green and white parts
2 cloves garlic minced
2 tsp olive oil
1 TBSP fresh sage

Combine all ingredients except sage leaves. Divide between 4 sheets of parchment paper and sprinkle sage on each mound before sealing. Bake at 375 degrees until tender, about 1 hour.

This would be great with some grilled chicken/apple sausages.

Submitted by Lynda

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