Braised Butternut Squash And Turnips(Serves 8)

• 1 butternut squash (about 2 lb.), pared, seeded and cut in half lengthwise
• 4 medium turnips, pared
• 1 tsp. dried thyme
• 1 Tbsp. nut butter (refer to nut butter recipes)
• 1/4 tsp. ground allspice
• 1/4 c. finely chopped parsley
• 1 Tbsp. fresh lemon juice
• 1/4 tsp. salt
• 14 oz. distilled water
• 1 Tbsp. chicken style seasoning

1. Cut each squash in half lengthwise and quarter into thin slices.
2. Cut turnips the same way.
3. Place vegetables in a large heavy skillet; sprinkle with thyme and pour chicken style seasoning and water broth over.
4. Heat to boiling.
5. Reduce heat and simmer, covered.
6. Stir occasionally for 10 minutes or until vegetables are tender.
7. Remove vegetables to a serving bowl with slotted spoon.
8. Sprinkle vegetables with parsley, lemon juice and salt.
9. Pour reduced broth over and stir well.

butternut, thyme, nut butter, ground allspice, parsley, lemon juice, salt, water, chicken style seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593557 (may not work)