Baked Butternut Squash and Parsnips

Name: Baked Butternut Squash and Parsnips
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 3 lb Butternut Squash (2 mediums Butternut squash (about 3 pounds)); 2 tbsp Honey (2 tablespoons Honey); ½ tsp Nutmeg (1/2 teaspoon Nutmeg); 1 tbsp Olive Oil (1 tablespoon Olive oil); 2 pieces Cauliflower (2 smalls Oranges, peeled, seeded and coarsely chopp); ¾ cup Parmesan Cheese (3/4 cup Freshly grated good quality Parmesan chees); 1 ½ lb Parsnips (1 1/2 pounds Parsnips); 1 tsp Black Peppercorns (teaspoon Salt and freshly ground black pepper, to); 2 tbsp Unsalted Butter (2 tablespoons Unsalted butter); 1 cup Stock (cup Defatted chicken or vegetable stock); ⅔ cup Dry White Wine (2/3 cup Fruity white wine); 2 pieces Yellow Onion (2 mediums White or yellow onions, thinly sliced)

30 minItalian

Servings6

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Gluten Free
Paleo
Pescatarian

Steps

1Generously butter a 9 by 12 inch baking dish. Set aside.
2Saute 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.
3Add parsnip slices and cook 1 minute longer.
4Drain and combine with onions in a large bowl. Set aside. In a food processor or blender pulverize the oranges, honey, wine, stock and nutmeg.
5Add this mixture to the vegetables.Season with salt and pepper and toss gently to combine.
6Place 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.