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- 1 medium acorn squash, halved, seeded, and cut into 8 wedges
- 2 medium parsnips, peeled and cut into 1/2-inch slices (1 1/4 cups)
- 1 medium onion, cut into thin wedges
- 2 cloves garlic, minced
- 2 teaspoons canola or olive oil
- 1/2 medium butternut squash, peeled and cut into 1-inch pieces
- 1/3 cup reduced-sodium chicken broth
- 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup dried cranberries
- Fresh thyme sprigs
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.
- Servings Per Recipe 4,
- cal. (kcal) 164,
- Fat, total (g) 3,
- sat. fat (g) 0,
- carb. (g) 36,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 10,
- pro. (g) 3,
- vit. A (IU) 7629,
- vit. C (mg) 35,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 73,
- sodium (mg) 204,
- Potassium (mg) 844,
- calcium (mg) 101,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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