Recipe By : Cooking Right Show #CR9665
Serving Size : 6 Preparation Time :0:00
Categories : Squash
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Unsalted butter
2 md White or yellow onions -- thinly sliced
1 tb Olive oil
2 md Butternut squash (3 lb)
1 1/2 lb Parsnips
2 sm Oranges -- peeled, seeded,
- and coarsely chopped
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 taste
3/4 c Parmesan cheese -- good quality,
- freshly grated
Generously butter a 9x12" 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" cubes. Peel parsnips and cut
into 1/4" 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 F oven for 10-12 minutes or until lightly browned and
hot throughout.
