Squash-and-Fennel Hash

By miss5elements

Serve with Tilapia with Manila Clams

Ingredients

• 2 c diced butternut squash
• 2 c diced fennel
• 4 T EVOO, divided
• 2 med leeks, chopped
• 2 T chopped flat-leaf parsley
• 1 T chopped tarragon
• 1 T unsalted butter
• Ssalt & pepper to taste

Preparation

Step 1

1. Heat oven to 350F.
2. Toss squash & fennel w/2T EVOO. Place in single layer on baking sheet; bake 30 minutes. Season w/salt & pepper.
3. Heat remaining EVOO in a lg skillet over med-lo heat.
4. Add leeks; cook until tender but not browned, about 15 minutes. Add squash, fennel & parsley.