*  Exported from  MasterCook II  *
                    Baked Butternut Squash And Parsnips
 Recipe By     : COOKING RIGHT SHOW#CR9665
 Serving Size  : 6    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Tablespoons   unsalted butter
    2      Medium        white or yellow onions -- thinly sliced
    1      Tablespoon    olive oil
    2      Medium        butternut squash (about 3 pounds)
    1 1/2  Pounds        parsnips
    2      Small         oranges, peeled, seeded and coarsely chopp
    2      Tablespoons   honey
      2/3  Cup           fruity white wine
      1/3  c             defatted chicken or vegetable stock
      1/2  tsp           nutmeg
                         Salt and freshly ground black pepper, to t
      3/4  c             freshly grated good quality Parmesan chees
 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 preheated 425 degree oven for 10-12 minutes or until lightly
 browned and hot throughout.
 Yield: 6-8 servings
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