Baked Butternut Squash And Parsnips

* Exported from MasterCook II *

Baked Butternut Squash And Parsnips

Recipe By : COOKING RIGHT SHOW#CR9665
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Cup fruity white wine
1/3 c defatted chicken or vegetable stock
1/2 tsp nutmeg
Salt and freshly ground black pepper, to t
3/4 c freshly grated good quality Parmesan chees

=20
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

- - - - - - - - - - - - - - - - - -=20