Baked Butternut Squash And Parsnips Recipe

• 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.
18. Yield: 6-8 servings

butter, white, extra virgin olive oil, butternut squash, oranges, honey, white wine, chicken, nutmeg, freshly grated good

Taken from cookeatshare.com/recipes/baked-butternut-squash-and-parsnips-74131 (may not work)