"Roasted vegetables in parchment paper is an elegant, yet simple method that intensifies the inherent tastiness of the vegetables inside."
Butternut Squash And Leeks Baked In Parchment
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Prep time 15mins
Cook time 25mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 cup butternut squash, cut into ⅓-inch cubes
- 1/3 cup leeks, chopped into ½-inch squares
- 1 teaspoon fresh garlic, finely chopped
- 2 teaspoons olive oil
- Himalayan pink salt, to taste
- black pepper, to taste
- 1 piece parchment paper, about 15 x 15 inches
- 2 teaspoons butter, plus extra for greasing the parchment
- 6 fresh sage leaves
Method
Step 1
Preheat oven to 425 degrees Fahrenheit.
Step 2
Mix all the ingredients together in a small bowl, with the exception of the sage and butter. Add salt and pepper to your taste.
Step 3
Fold the parchment paper in half and make a crease. Generously butter the bottom half of the parchment, leaving an inch from the edge clean.
Step 4
Heap the prepared vegetables in the center of the buttered area, and tuck in the sage leaves. Dot with a few small pieces of butter.
Step 5
Fold the top half of the paper down and tightly fold and roll up the two halves together to form a seal. Now fold and roll the outside edges of the paper inward until everything is sealed into a pocket. It will look rustic, and this is exactly the fun of it, so don't worry. Just get it sealed.
Step 6
Place the packet on a baking tray and bake for approximately 25 minutes. The packet will begin to brown, and once you see this you will know that the roasted vegetables are ready.