Baked Butternut Squash and Parsnips

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Baked Butternut Squash and Parsnips

 

2 tbsps. butter or margarine

2 medium white or yellow onions, thinly sliced

1 tbsp. olive oil

2 medium butternut squash

1 1/2 lbs. parsnips

2 small oranges, peeled, seeded and coarsely chopped

2 tbsps. honey or maple syrup

2/3 cup fruity white wine or white grape juice

1/3 cup stock

1/2 tsp. nutmeg

3/4 cup grated Parmesan cheese

 

Butter a 9 x 12 inch baking dish and set aside. Sauté onions in oil over

moderate heat until they begin to soften and are lightly browned, then set

aside. Cut squash in half, remove seeds, peel, and cut into 1/2 inch cubes. Peel

parsnips and cut into 1/4 inch rounds. Boil salted water in a large saucepan.

Cook squash until almost cooked through but still firm. Add parsnip slices and

cook 1 minute longer. Drain and combine with the onions in a large bowl. Set

aside. In a blender pulverize the oranges, honey, wine, stock, and nutmeg. Add

this mixture to the vegetables. Season with salt and pepper. Toss gently to

combine. Sprinkle cheese evenly over top of mixture when ready to serve. Yields

6 servings.

 

 

 

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