Baked Butternut Squash And Parsnips Recipe

Name: Baked Butternut Squash And Parsnips Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. Unsalted butter; 2 med White or possibly yellow onions, thinly sliced; 1 Tbsp. Extra virgin olive oil; 2 med Butternut squash (about 3 pounds); 1 1/2 lb Parsnips; 2 sm Oranges, peeled, seeded and coarsely chopp; 2 Tbsp. Honey; 2/3 c. Fruity white wine; 1/3 c. Defatted chicken or possibly vegetable stock; 1/2 tsp Nutmeg Salt and freshly grnd black pepper, to t; 3/4 c. Freshly grated good quality Parmesan chees

Servings: persons

2 Tbsp. Unsalted butter
2 med White or possibly yellow onions, thinly sliced
1 Tbsp. Extra virgin olive oil
2 med Butternut squash (about 3 pounds)
1 1/2 lb Parsnips
2 sm Oranges, peeled, seeded and coarsely chopp
2 Tbsp. Honey
2/3 c. Fruity white wine
1/3 c. Defatted chicken or possibly vegetable stock
1/2 tsp Nutmeg Salt and freshly grnd black pepper, to t
3/4 c. Freshly grated good quality Parmesan chees

1
Generously butter a 9 by 12 inch baking dish.
2
Set aside.
3
Saute/fry the onions in oil over moderate heat till just beginning to soften and are lightly colored.
4
Set aside.
5
With a sharp knife, cut squash in half and remove and throw away seeds.
6
Carefully peel squash and cut into 1/2 inch cubes.
7
Peel parsnips and cut into 1/4 inch rounds.
8
In a large saucepan filled with lightly salted boiling water, cook squash till almost cooked through but still hard.
9
Add in parsnip slices and cook 1 minute longer.
10
Drain and combine with onions in a large bowl.
11
Set aside.
12
In a food processor or possibly blender pulverize the oranges, honey, wine, stock and nutmeg.
13
Add in this mix to the vegetables.
14
Season with salt and pepper and toss gently to combine.
15
Place mix in the prepared dish and sprinkle cheese proportionately over top.
16
If serving immediately, place under a warm broiler to lightly brown top.
17
If prepared in advance, place in a preheated 425 degree oven for 10-12 min or possibly till lightly browned and warm throughout.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 Tbsp. Unsalted butter, 2 med White or possibly yellow onions, thinly sliced, 1 Tbsp. Extra virgin olive oil, 2 med Butternut squash (about 3 pounds), and more.

Yes, Baked Butternut Squash And Parsnips Recipe 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.

That's it — enjoy your meal!