Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Baked Butternut Squash And Parsnips
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- #30767
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons unsalted butter
2 medium white or yellow onions, thinly sliced
1 tablespoon olive oil
2 medium butternut squash
1 1/2 pound parsnips
2 small oranges, peeled seeded and coarsely chopped
2 tablespoons honey
2/3 cup fruity white wine
1/3 cup defatted chicken or vegetable stock
1/2 teaspoon nutmeg
salt, to taste
freshly-ground black pepper, to taste
3/4 cup freshly-grated good-quality Parmesan cheese
directions
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 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 pre-heated 425 degrees F oven for 10 to 12 minutes or until lightly browned and hot throughout.
added by
terrymcintire
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 3, 2007
We called this the Beth Kerrey Memorial Roots and Fruits dish. It turned out super. I used fuji apples instead of the oranges and kept them with peels in quarters rather than "pulverizing" them. I also added some brown sugar and pumpkin pie spice. It takes longer than 30 minutes and you don't need to be careful peeling squash if you use a potato peeler. It was a hit wih everyone!