This autumn recipe calls for kabocha squash, which is similar to buttercup squash. It has sweet orange flesh that flavors well with orange juice and thyme. Look for kabocha by its dark green shell with light green stripes.

Source: Better Homes and Gardens

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Recipe Summary

prep:
10 mins
bake:
35 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. In a greased 13x9x2-inch baking pan place squash halves, cut sides down, in one half of the pan. Add parsnips to other half of pan. Combine melted margarine or butter, orange juice, and thyme. Drizzle 1/4 cup of the mixture over parsnips; toss to coat.

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  • Bake, uncovered, 35 to 50 minutes or until vegetables are tender, stirring parsnips once. Remove squash carefully and cut each half into 4 wedges. Remove seeds, if desired. (Seeds are edible, but fibrous.) To serve, place squash and parsnips in a shallow bowl or on a dinner plate. Drizzle remaining orange juice mixture over vegetables. Makes 4 side-dish servings.

Nutrition Facts

228 calories; fat 12g; saturated fat 2g; carbohydrates 30g; insoluble fiber 7g; protein 4g; vitamin a 700.6RE; vitamin c 40.2mg; sodium 148mg; calcium 90.9mg; iron 2mg.
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