A truly versatile dish—can be served for brunch, lunch, or dinner as a savory vegetarian option. Ingredients 3 cups cubed (¾-inch chunks) butternut squash 1 tablespoon extra-virgin olive oil 1½ teaspoons kosher salt, divided use 1 teaspoon ground pepper, divided use about 4 tablespoons unsalted butter, divided use 3 leeks, white & light green parts […]
