Try this Baked Butternut Squash and Parsnips recipe, or contribute your own.
Suggest a better descriptionGenerously 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 Recipe By : COOKING RIGHT SHOW#CR9665 Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 07:04:51 -0400 From: billspa@icanect.net (Bill Spalding)
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 347 | ||
Calories from Fat: 216 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 16.9mg | 1 % | |
Potassium 454.4mg | 12 % | |
Total Carbohydrate 26.8g | 8 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 21.3g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 347
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