Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 TB unsalted butter
2 md white or yellow onions --
: thinly sliced
1 TB olive oil
2 md butternut squash (about 3
: pounds)
1 1/2 lb parsnips
2 sm oranges, peeled, seeded and
: coarsely chopp
2 TB honey
2/3 c fruity white wine
1/3 c defatted chicken or
: vegetable stock
1/2 ts 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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Recipe By : COOKING RIGHT SHOW#CR9665

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