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Baked Butternut Squash & Parsnips

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      Title: BAKED BUTTERNUT SQUASH & PARSNIPS
 Categories: New text im, Cooking rig
      Yield: 6 Servings
 
 
        2 TB unsalted butter
        2 md white or yellow onions --
  :          thinly sliced
        1 TB olive oil
        2 md butternut squash (about 3
  :          pounds)
    1 1/2 lb parsnips
        2 sm oranges, peeled, seeded and
  :          coarsely chopp
        2 TB honey
      2/3 c  fruity white wine
      1/3 c  defatted chicken or
  :          vegetable stock
      1/2 ts nutmeg
  :          Salt and freshly ground
  :          black pepper, to t
      3/4 c  freshly grated good quality
  :          Parmesan chees Generously butter a 9 by 12 inch baking
  dish. Set aside.
  
  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. 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. 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.
  
  Yield: 6-8 servings
  
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  Recipe By     : COOKING RIGHT SHOW#CR9665
 
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