How could I leave this little squash at the store?  It was perfectly shaped and ready for some butter and brown sugar…soooo yummy! 

I thought I’d better take advantage of the the STILL freezing winter and get my comfort foods eaten before it starts warming up!  And there was no better option than a lunch date with this orange beauty…

….baked to perfection and thoroughly enjoyed! 

While eating, I was thumbing through Good Housekeeping’s March 2008 issue and came across this delicious-sounding recipe, with butternut squash as the key ingredient!  Perfect!  I thought I’d share it….and give it a whirl myself this weekend…

WINTER VEGETABLE CHOWDER

• 6 med leeks (3lbs)
• 2 Tbsp olive oil
• 4 med stalks celery, choppped
• 3 med parsnips, peeled and chopped
• 2 med red potatoes (1 lb), cut into 1/2 inch pieces
• 2 cups butternut squash cut into 1/2 inch pieces (from a 2 lb squash)
• 2 cans vegetable broth (14 to 14.5 oz each)
• 4 cups water
• 1/2 tsp chopped fresh thyme leaves plus thyme spring for garnish
• Salt and pepper
• 1 cup half-n-half or light cream

1.  Cut off roots and trim dark-green tops from leeks.  Discard any tough outer leaves.  Cut each leek lengthwise in half, then crosswise into 1/2 inch-wide-slices.  Rinse leeks in cold water, swish to remove sand.  With hands, transfer leeks to colander, leaving sand in bottom of bowl.  Repeat rinsing and draining, several times, until all sand is removed.  Drain well.

2.  In a 6-quart saucepot, heat oil on medium-high until hot.  Add leeks, celery, and parsnips, and cook 10-12 minutes or untill all vegetables are tender, stirring occasionally.

3.  Add potatoes, squash, broth, water, thyme, 1 tsp salt and 3/4 tsp coarsely ground black pepper; heat to boiling on medium-high.  Cover; reduce heat to medium-low and simmer about 13 minutes or until vegetables are all done!  Sounds yummy!  Although I may add more squash than the recipe calls for…