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.
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.
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.