2 tablespoons extra virgin olive oil
1 leek, white part halved and thinly sliced
2-4 garlic cloves, thinly sliced
1 large winter squash (i.e. butternut, acorn, delicata), cut into ½-inch dice
¼ teaspoon sea salt
Pinch black pepper
1 cup water or vegetable stock
1. In a medium skillet, warm olive oil. Add the leeks and cook over medium heat, being careful not to stir until leeks begin to caramelize. Only leeks are evenly golden, stir in garlic and cook 1-2 minutes until tender and fragrant.
2. Add the squash, salt, pepper, and nutmeg; saute until warm, about 3 minutes. Add water or stock and bring to a boil. Once bubbling, lower heat and let simmer until the squash is tender.