Baked Butternut Squash And Parsnips Recipe

Name: Baked Butternut Squash And Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 yellow onions or mediums White, thinly sliced; 1 tablespoon olive oil; 2 butternut squash mediums, about 3 pounds; 1 1/2 pounds parsnips; 2 oranges smalls, peeled, seeded and coarsely chopp; 2 tablespoons honey; 2/3 cup white wine Fruity; chicken stock cup Defatted; 1/2 teaspoon nutmeg; 1 teaspoon salt and freshly ground black pepper, to; 3/4 cup Parmesan Freshly grated good quality, chees

Servings: persons

2 tablespoons unsalted butter
2 yellow onions or mediums White, thinly sliced
1 tablespoon olive oil
2 butternut squash mediums, about 3 pounds
1 1/2 pounds parsnips
2 oranges smalls, peeled, seeded and coarsely chopp
2 tablespoons honey
2/3 cup white wine Fruity
chicken stock cup Defatted
1/2 teaspoon nutmeg
1 teaspoon salt and freshly ground black pepper, to
3/4 cup Parmesan Freshly grated good quality, chees

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.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 yellow onions or mediums White, thinly sliced, 1 tablespoon olive oil, 2 butternut squash mediums, about 3 pounds, and more.

Yes, Baked Butternut Squash And Parsnips falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Butternut Squash And Parsnips

How did you like this recipe?

Frequently Asked Questions