• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsPhosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 mediumacorn squash, halved, seeded, and cut into 8 wedges

  2. 2 mediumparsnips, peeled and cut into 1/2-inch slices (1 1/4 cups)

  3. 1 mediumonion, cut into thin wedges

  4. 2 clovesgarlic, minced

  5. 2 teaspoonscanola or olive oil

  6. 1/2 of a mediumbutternut squash, peeled and cut into 1-inch pieces

  7. 1/3 cupreduced-sodium chicken broth

  8. 1 teaspoonsnipped fresh thyme or 1/4 teaspoon dried thyme, crushed

  9. 1/4 teaspoonsalt

  10. 1/8 teaspoonground black pepper

  11. 1/4 cupdried cranberries

  12. Fresh thyme sprigs

Instructions Jump to Ingredients ↑

  1. Directions 1. Preheat oven to 450 degrees F. On a large greased baking sheet arrange acorn squash wedges, cut sides down. Roast about 20 minutes or until tender, turning once halfway through roasting time.

  2. In a large skillet cook parsnips, onion, and garlic in hot oil over medium heat for 3 minutes, stirring occasionally. Stir in butternut squash, chicken broth, snipped or dried thyme, salt, and pepper. Bring to boiling. Reduce heat; simmer, covered, over medium-low heat about 15 minutes or until vegetables are tender. Stir in cranberries. Cook 1 to 2 minutes more or until most of the liquid has evaporated.

  3. Serve parsnip mixture over acorn squash wedges. Garnish with fresh thyme sprigs.


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