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Ингредиенты
- 2 Tbsp. Unsalted butter
- 2 med White or possibly yellow onions, thinly sliced
- 1 Tbsp. Extra virgin olive oil
- 2 med Butternut squash (about 3 pounds)
- 1 1/2 lb Parsnips
- 2 sm Oranges, peeled, seeded and coarsely chopp
- 2 Tbsp. Honey
- 2/3 c. Fruity white wine
- 1/3 c. Defatted chicken or possibly vegetable stock
- 1/2 tsp Nutmeg Salt and freshly grnd black pepper, to t
- 3/4 c. Freshly grated good quality Parmesan chees
Инструкции
- Generously butter a 9 by 12 inch baking dish. Set aside.
- Saute/fry the onions in oil over moderate heat till just beginning to soften and are lightly colored. Set aside.
- With a sharp knife, cut squash in half and remove and throw away 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 till almost cooked through but still hard. Add in parsnip slices and cook 1 minute longer. Drain and combine with onions in a large bowl. Set aside. In a food processor or possibly blender pulverize the oranges, honey, wine, stock and nutmeg. Add in this mix to the vegetables.
- Season with salt and pepper and toss gently to combine. Place mix in the prepared dish and sprinkle cheese proportionately over top. If serving immediately, place under a warm broiler to lightly brown top. If prepared in advance, place in a preheated 425 degree oven for 10-12 min or possibly till lightly browned and warm throughout.
- Yield: 6-8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 6 servings | |
| Calories 177 | |
| Calories from Fat 58 | 33% |
| Total Fat 6.58g | 8% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 89mg | 4% |
| Potassium 413mg | 12% |
| Total Carbs 29.93g | 8% |
| Dietary Fiber 5.3g | 18% |
| Sugars 14.63g | 10% |
| Protein 1.6g | 3% |
