Braised Parsnips, Squash, and Cranberries
medium acorn squash, halved, seeded, and cut into 8 wedges
medium parsnips, peeled and cut into 1/2-inch slices (1 1/4 cups)
medium onion, cut into thin wedges
cloves garlic, minced
teaspoons canola or olive oil
medium butternut squash, peeled and cut into 1-inch pieces
cup reduced-sodium chicken broth
teaspoon ground black pepper
cup dried cranberries
Fresh thyme sprigs
- 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.
- 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.
- Serve parsnip mixture over acorn squash wedges. Garnish with fresh thyme sprigs.
Nutrition Facts(Braised Parsnips, Squash, and Cranberries)
- Per serving:
- 164 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 204 mg sodium,
- 36 g carb.,
- 6 g fiber,
- 10 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet