Recipe - Baked Butternut Squash

2 tablespoon Unsalted butter
2 md White or yellow onions;
thinly cut or sliced up
1 tablespoon Olive oil
2 md Butternut squash (about 3
pounds)
1 One half pound Parsnips
2 small Oranges, peeled, seeded and
coarsely chopp
2 tablespoon Honey
2/3 cup Fruity white wine
1/3 cup Defatted chicken or
vegetable stock
One half teaspoon Nutmeg
Salt and freshly ground
black pepper, to t
Three fourths cup 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 One half inch cubes. Peel parsnips and cut
into One fourth 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 1012 minutes or until
lightly browned and hot throughout.

Yield: 68 servings

Recipe By : COOKING RIGHT SHOW#CR9665

Posted to MCRecipe Digest V1 #229

Date: Sun, 29 Sep 1996 07:04:51 0400

From: billspa@icanect.net (Bill Spalding)