Total Steps
6
Ingredients
12
Tools Needed
4
Ingredients
- 0.75 cup Freshly grated good quality <a href="/food/Q7VT4YB6/parmesan">Parmesan</a> chees
- 0 teaspoon <a href="/food/7WDLGSY7/salt">Salt</a> and freshly ground <a href="/food/SWV3CGDQ/black-pepper">black pepper</a>, to
- 0.5 teaspoon <a href="/food/JWY2TSTS/nutmeg">Nutmeg</a>
- 0.33333298563957214 cup Defatted <a href="/food/L8P58TMC/chicken">chicken</a> or <a href="/recipe/KLNBPT77/vegetable-stock">vegetable stock</a>
- 0.6666669845581055 cup Fruity <a href="/food/Q67GD8BS/white-wine">white wine</a>
- 2 tablespoon <a href="/food/45PQ6K4N/honey">Honey</a>
- 2 small <a href="/food/6SR73T8L/orange">Oranges</a>, peeled, seeded and coarsely chopp
- 1.5 pound <a href="/food/7FWPBGYY/parsnip">Parsnips</a>
- 2 medium <a href="/food/7JM28ZZD/butternut-squash">Butternut squash</a> (about 3 pounds)
- 1 tablespoon <a href="/food/NLPYVN22/olive-oil">Olive oil</a>
- 2 medium White or yellow <a href="/food/YCPMHNRB/onion">onions</a>, thinly sliced
- 2 tablespoon <a href="/food/WDBZPYYF/unsalted-butter">Unsalted butter</a>
Instructions
Step 1
Generously butter a 9 by 12 inch <a href="/technique/RNT367Z2/baking">baking</a> <a href="/technique/QQVZX64Y/dish">dish.</a> Set aside.
Step 2
Saute the onions in oil over moderate <a href="/technique/XZFHRHHF/heat">heat</a> until just beginning to soften and are lightly <a href="/technique/HT4RHHGB/colored">colored.</a> Set aside.
Step 3
With a sharp knife, <a href="/technique/XZBDDD5G/cut">cut</a> squash in half and remove and discard <a href="/technique/FYFCQVPR/seed">seeds</a>.
Step 4
Carefully <a href="/technique/RSDQ7YW8/peel">peel</a> squash and <a href="/technique/XZBDDD5G/cut">cut</a> into 1/2 inch cubes. <a href="/technique/RSDQ7YW8/peel">Peel</a> parsnips and <a href="/technique/XZBDDD5G/cut">cut</a> into 1/4 inch rounds. In a large saucepan filled with lightly <a href="/technique/DPSVTKVY/salted">salted</a> <a href="/technique/W7VKDJHH/boiling">boiling</a> water, cook squash until almost cooked through but still firm. Add parsnip <a href="/technique/3JDX2Q84/slice">slices</a> and cook 1 minute longer. Drain and combine with onions in a large bowl. Set aside. In a food processor or <a href="/technique/S6W4FR7F/blender">blender</a> pulverize the oranges, honey, wine, stock and nutmeg. Add this mixture to the vegetables.
Step 5
<a href="/technique/H7TNTGFZ/season">Season</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper and toss gently to combine. Place mixture in the prepared <a href="/technique/QQVZX64Y/dish">dish</a> and sprinkle cheese evenly over <a href="/technique/R34ZSY3M/top">top.</a> If <a href="/technique/Y6MVNCHX/serving">serving</a> immediately, place under a hot broiler to lightly <a href="/technique/D434P8MH/brown">brown</a> <a href="/technique/R34ZSY3M/top">top.</a> If prepared in advance, place in a preheated 425 degree oven for 10-12 minutes or until lightly <a href="/technique/D434P8MH/browned">browned</a> and hot throughout.
Step 6
<a href="/technique/Q4MB2KV4/yield">Yield:</a> 6-8 <a href="/technique/Y6MVNCHX/serving">servings</a>