BAKED BUTTERNUT SQUASH AND PARSNIPS

BAKED BUTTERNUT SQUASH AND PARSNIPS

Serving Size  : 6    

    2      Tablespoons   unsalted butter

    2      Medium        white or yellow onions -- thinly sliced

    1      Tablespoon    olive oil

    2      Medium        butternut squash (about 3 pounds)

    1 1/2  Pounds        parsnips

    2      Small         oranges, peeled, seeded and coarsely chopped

    2      Tablespoons   honey

      2/3  Cup           fruity white wine

      1/3  c             defatted chicken or vegetable stock

      1/2  tsp           nutmeg

                         Salt and freshly ground black pepper, to t

      3/4  c             freshly grated good quality Parmesan cheese

Generously butter a 9 by 12 inch baking dish. Set aside.

 Sauté the onions in oil over moderate heat until just beginning to soften

 and are lightly coloured. 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.