BAKED BUTTERNUT SQUASH AND PARSNIPS

2 tablespoons unsalted butter (to grease baking dish)
2 medium white or yellow onions, thinly sliced
1 tablespoon olive oil
2 medium butternut squash (about 3 pounds), halved, seeded, peeled, and cut in 1/2-inch cubes
1 1/2 pounds parsnips, peeled, sliced in 1/4-inch rounds
2 small oranges, peeled, seeded, coarse chopped
2 tablespoons honey
2/3 cup fruity white wine
1/3 cup defatted chicken or vegetable stock
1/2 teaspoon ground nutmeg
salt and freshly ground black pepper (to taste)
3/4 cup grated parmesan cheese


Generously butter a 9x12-inch baking dish. Set aside.

Saute the onions in oil over moderate heat until just beginning to soften and are lightly colored. Set aside.

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. To serve at a later time, cover and refrigerate.

If serving immediately, place under a hot broiler to lightly brown top.

TO MAKE AHEAD:
Cover and refrigerate the finished dish before broiling. To serve, bring to room temperature and place in a preheated 425 degree oven for 10-12 minutes or until lightly browned and hot throughout.

Servings : 6
Adapted from source: Food TV, Cooking Right Show #CR9665