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.

Braised Parsnips, Squash, and Cranberries Enlarge Image
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3 users rated this recipe an average rating of 3.5
Makes:
4 servings
Prep:
20 mins
Cook:
20 mins
Roast:
20 mins 450°F
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Braised Parsnips, Squash, and Cranberries

Ingredients
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
 

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 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
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