Baked Butternut Squash and Parsnips
| Yield: | 6 Servings |
| Categories: |
| 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 |
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