Baked Butternut Squash and Parsnips


2 tablespoons Unsalted butter
2 mediums White or yellow onions, thinly sliced
1 tablespoon Olive oil
2 mediums Butternut squash (about 3 pounds)
1 1/2 pounds Parsnips
2 smalls Oranges, peeled, seeded and coarsely chopp
2 tablespoons Honey
2/3 cup Fruity white wine
cup Defatted chicken or vegetable stock
1/2 teaspoon Nutmeg
teaspoon Salt and freshly ground black pepper, to
3/4 cup Freshly grated good quality Parmesan chees


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.



6.0 servings


Monday, November 30, 2009 - 3:54pm


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