Ingredients: 2 mediums Butternut squash (about 3 pounds),2 tablespoons Honey,1/2 teaspoon Nutmeg,1 tablespoon Olive oil,2 smalls Oranges, peeled, seeded and coarsely chopp,3/4 cup Freshly grated good quality Parmesan chees,1 1/2 pounds Parsnips,teaspoon Salt and freshly ground black pepper, to,2 tablespoons Unsalted butter,cup Defatted chicken or vegetable stock,2/3 cup Fruity white wine,2 mediums White or yellow onions, thinly sliced
Instructions:
- 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.
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