Baked Butternut Squash and Parsnips Recipe

With a sharp knife, cut the butternut squash in half, scoop out the seeds, and discard them. Carefully peel the squash, then cut it into 1/2-inch cubes. Peel the parsnips and slice them into 1/4-inch rounds.

In a large saucepan of lightly salted boiling water, cook the squash until it's almost cooked through but still firm. Add the parsnip slices and continue to cook for another 1 minute.

Drain the cooked squash and parsnips well, then combine them with the sautéed onions in a large bowl. Set this mixture aside.

In a food processor or blender, combine the oranges, honey, white wine, vegetable stock, and nutmeg. Process until the oranges are fully pulverized and the mixture is smooth.

Transfer the vegetable mixture into the prepared baking dish and sprinkle the Parmesan cheese evenly over the top.

If you're serving this right away, place the dish under a hot broiler until the cheese is lightly browned. If you've prepared it in advance, bake it in a 425 °F oven for 10 to 12 minutes, or until it's lightly browned and heated through.