Baked Butternut Squash and Parsnips

Name: Baked Butternut Squash and Parsnips
Total time: 45 min
Yield: 6 servings
Ingredients: 2 mediums Butternut squash (about 3 pounds); 2 tablespoons Honey; 1/2 teaspoon Nutmeg; 1 tablespoon Olive oil; 2 smalls Oranges, peeled, seeded and coarsely chopp; 3/4 cup Freshly grated good quality Parmesan chees; 1 1/2 pounds Parsnips; teaspoon Salt and freshly ground black pepper, to; 2 tablespoons Unsalted butter; cup Defatted chicken or vegetable stock; 2/3 cup Fruity white wine; 2 mediums White or yellow onions, thinly sliced

Baked Butternut Squash and Parsnips could be just the gluten free and primal recipe you've been looking for. For $1.95 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

367 kcal

Calories

9 g

Protein

10 g

Fat

62 g

Carbs

Ingredients

For 6 servings

Instructions

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.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.
3
Add parsnip slices and cook 1 minute longer.
4
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.
5
Add this mixture to the vegetables.Season with salt and pepper and toss gently to combine.
6
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.