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Braised Parsnips, Squash, and Cranberries

Makes: 4 servings
Prep 20 mins Cook 20 mins Roast 450°F 20 mins
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
  •  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 Facts (Braised Parsnips, Squash, and Cranberries)
  • 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 (g) 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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