Baked Butternut Squash and Parsnips

Ingredients

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

Preparation

1
Generously butter a 9 by 12 inch baking dish. Set aside.
2
Saute the onions in oil over moderate heat until just beginning to soften and are lightly colored. Set aside.
3
With a sharp knife, cut squash in half and remove and discard seeds.
4
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.
5
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.

Tools

 



Yield:

6.0 servings

Added:

Monday, November 30, 2009 - 3:54pm

Creator:

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