Baked Butternut Squash And Parsnips

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	White or yellow onions - thinly sliced (medium)
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Butternut squash - (abt 3 lbs) (medium)
1 1/2 lbs	681g / 24oz	Parsnips
2 lbs	908g / 32oz	Oranges - peeled, seeded, (small) and coarsely chopped
2 tablespoons	30ml	Honey
2/3 cup	157ml	Fruity white wine
1/3 cup	78ml	Defatted chicken or vegetable stock
1/2 teaspoon	2.5ml	Nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Freshly-grated good-quality Parmesan chees

Recipe 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 pre-heated 425 degree oven for 10 to 12 minutes or until lightly browned and hot throughout.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9665 broadcast 09-24-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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