Braised Parsnips, Squash, and Cranberries
Use a variety of healthy fall vegetables when you make this recipe to energize any main course over the holidays.
Ingredients
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1 medium acorn squash, halved, seeded, and cut into 8 wedges
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2 medium parsnips, peeled and cut into 1/2-inch slices (1 1/4 cups)
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1 medium onion, cut into thin wedges
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2 cloves garlic, minced
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2 teaspoons canola or olive oil
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1/2 of a medium butternut squash, peeled and cut into 1-inch pieces
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1/3 cup reduced-sodium chicken broth
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1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
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1/4 teaspoon salt
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1/8 teaspoon ground black pepper
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1/4 cup dried cranberries
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Fresh thyme sprigs
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.
Nutrition information
Calories 164, Total Fat 3 g, Saturated Fat .2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat .8 g, Cholesterol 0 mg, Sodium 204 mg, Carbohydrate 36 g, Total Sugar 10 g, Fiber 6 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 60%, Calcium 10%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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