Sautéed squash with ham and leeks

Clafoutis aux poireaux et à la tomme
Preparation 20 min
Baking 15 min.
Portions 4
Freezing No


  • 30 ml (2 tbsp.) olive oil
  • One 250gr package. (3 cups) Les Cultures de chez nous sliced leeks
  • 1 butternut squash, peeled and cubed
  • 3 chopped garlic cloves
  • 15 ml (1 tsp.) chopped fresh ginger
  • 125 ml (1/2 cup) chicken broth
  • 250 ml (1 cup) ham in cubes
  • Salt and pepper to taste
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  • Brown the leeks, squash and garlic for 3 minutes in a large pan. Add the ginger and the chicken broth and continue to cook until the broth is reduced.
  • Add the ham and season to taste.

Chef's notes

Delicious in its sautéed form, the leftovers can be used in an omelet or quiche.