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Baked Butternut Squash and Parsnips Recipe
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To make Baked Butternut Squash and Parsnips you will need
Ingredients
| 2 | tablespoons | Unsalted butter | | 2 | medium | White or yellow onions; thinly sliced | | 1 | tablespoon | Olive oil | | 2 | medium | Butternut squash (about 3 pounds) | | 1 1/2 | pounds | Parsnips | | 2 | small | Oranges, peeled, seeded and coarsely chopp | | 2 | tablespoons | Honey | | 2/3 | cups | Fruity white wine | | 1/3 | cups | Defatted chicken or vegetable stock | | 1/2 | teaspoons | Nutmeg | | | Salt and freshly ground black pepper, to t | | 3/4 | cups | Freshly grated good quality Parmesan chees |
Instructions
Generously butter a 9 by 12 inch baking dish. Set aside.
Saute the onions in oil over moderate heat until just beginning to soften
and are lightly colored. Set aside.
With a sharp knife, cut squash in half and remove and discard seeds.
Carefully peel squash and cut into 1/2 inch cubes. Peel parsnips and cut
into 1/4 inch rounds. In a large saucepan filled with lightly salted
boiling water, cook squash until almost cooked through but still firm. Add
parsnip slices and cook 1 minute longer. Drain and combine with onions in a
large bowl. Set aside. In a food processor or blender pulverize the
oranges, honey, wine, stock and nutmeg. Add this mixture to the vegetables.
Season with salt and pepper and toss gently to combine. Place mixture in
the prepared dish and sprinkle cheese evenly over top. If serving
immediately, place under a hot broiler to lightly brown top. If prepared in
advance, place in a preheated 425 degree oven for 10-12 minutes or until
lightly browned and hot throughout.
Yield: 6-8 servings
Enjoy your Baked Butternut Squash and Parsnips
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Sun 17 Aug 2008
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