![](https://cdn.statically.io/img/www.allrecipes.com/thmb/5Z6bMy112cc9lrfq1_toyvtk9Qo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/979285-21b69e3fd9ab4de5b244702a23e4f6c0.jpg)
Ingredients
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3 tablespoons unsalted butter, softened
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1 (1 1/2) pound butternut squash, peeled and thinly sliced
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1 pound red potatoes, peeled and thinly sliced*
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1 pound bulb celery root (celeriac), peeled, cut in half and thinly sliced
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1 bunch leek, washed well, white and green part only, thinly sliced
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1 ¾ cups Swanson® Vegetable Broth (regular or Certified Organic)
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½ cup heavy cream
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1 teaspoon minced fresh thyme leaves
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½ teaspoon ground nutmeg
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⅓ cup grated Parmesan cheese
Directions
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Heat the oven to 400 degrees F. Spread the butter in a 13x9x2-inch baking dish. Add the squash, potatoes, celery root and leeks into the prepared dish.
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Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season to taste.
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Pour the broth mixture over the vegetables and toss to coat.
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Bake for 25 minutes. Reduce the temperature to 350 degrees F and bake for 40 minutes more, or until golden brown and the vegetables are tender. (If the vegetables are browning too fast in the first 25 minutes, cover the dish loosely with foil.)
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Sprinkle with the cheese. Let stand for 10 minutes.
Tips
*Time-Saving Tip: Use a Japanese mandoline to slice the potatoes to an 1/8-inch thickness.
Nutrition Facts (per serving)
280 | Calories |
15g | Fat |
33g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 280 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 9g | 46% |
Cholesterol 46mg | 15% |
Sodium 447mg | 19% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 4g | 15% |
Total Sugars 6g | |
Protein 6g | 12% |
Vitamin C 23mg | 25% |
Calcium 154mg | 12% |
Iron 3mg | 16% |
Potassium 745mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.