Baked butternut squash and parsnips - Astray Recipes
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
Ingredients
- 2 tablespoons Unsalted butter
- 2 mediums White or yellow onions; thinly sliced
- 1 tablespoon Olive oil
- 2 mediums Butternut squash (about 3 pounds)
- 1½ pounds Parsnips
- 2 smalls Oranges, peeled, seeded and coarsely chopped
- 2 tablespoons Honey
- ⅔ cup Fruity white wine
- ⅓ cup Defatted chicken or vegetable stock
- ½ teaspoon Nutmeg
- Salt and freshly ground black pepper, to taste
- ¾ cup Freshly grated good quality Parmesan cheese
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