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Baked Butternut Squash and Parsnips

 
One serving costs about $1.86

$1.86 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,primal,gluten free,primal side dish
spoonacular Score:70%

Spoonacular Score: 70%

 

Baked Butternut Squash and Parsnips might be just the side dish you are searching for. One serving contains 357 calories, 9g of protein, and 10g of fat. For $1.89 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. A mixture of wine, smalls oranges, parsnips, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is solid. Try Shepherd’s Pie with Butternut Squash and Parsnips, Roasted Parsnips and Butternut Squash, and Twice-Baked Butternut Squash for similar recipes.

Ingredients

Servings:
3 lb
3 lb butternut squash
butternut squash
2 Tbsps
2 Tbsps honey
honey
0.5 tsps
0.5 tsps nutmeg
nutmeg
1 Tbsp
1 Tbsp olive oil
olive oil
2 small
2 small oranges
oranges
0.75 cups
0.75 cups parmesan
parmesan
1.5 lb
1.5 lb parsnips
parsnips
1 tsp
1 tsp black Salt & Pepper
black Salt & Pepper
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
1 cup
1 cup vegetable stock
vegetable stock
0.67 cups
0.67 cups fruity white wine
fruity white wine
2 medium
2 medium yellow white s
yellow white s
3 lb butternut squash
3 lb
butternut squash
2 Tbsps honey
2 Tbsps
honey
0.5 tsps nutmeg
0.5 tsps
nutmeg
1 Tbsp olive oil
1 Tbsp
olive oil
2 small oranges
2 small
oranges
0.75 cups parmesan
0.75 cups
parmesan
1.5 lb parsnips
1.5 lb
parsnips
1 tsp black Salt & Pepper
1 tsp
black Salt & Pepper
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
1 cup vegetable stock
1 cup
vegetable stock
0.67 cups fruity white wine
0.67 cups
fruity white wine
2 medium yellow white s
2 medium
yellow white s

Equipment

food processor
food processor
baking pan
baking pan
sauce pan
sauce pan
blender
blender
broiler
broiler
knife
knife
bowl
bowl
oven
oven
food processor
food processor
baking pan
baking pan
sauce pan
sauce pan
blender
blender
broiler
broiler
knife
knife
bowl
bowl
oven
oven


Instructions

  1. Generously butter a 9 by 12 inch baking dish. Set aside.
  2. Saute the onions in oil over moderate heat until just beginning to soften and are lightly colored. Set aside.
  3. With a sharp knife, cut squash in half and remove and discard seeds.
  4. Carefully peel squash and cut into 1/2 inch cubes. Peel parsnips and cut into 1/4 inch rounds. In a large saucepan filled with lightly salted boiling water, cook squash until almost cooked through but still firm. Add parsnip slices and cook 1 minute longer. Drain and combine with onions in a large bowl. Set aside. In a food processor or blender pulverize the oranges, honey, wine, stock and nutmeg. Add this mixture to the vegetables.
  5. Season with salt and pepper and toss gently to combine. Place mixture in the prepared dish and sprinkle cheese evenly over top. If serving immediately, place under a hot broiler to lightly brown top. If prepared in advance, place in a preheated 425 degree oven for 10-12 minutes or until lightly browned and hot throughout.
  6. Yield: 6-8 servings

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.86
Ingredient
3 pounds butternut squash
2 tablespoons honey
½ teaspoons nutmeg
1 tablespoon olive oil
2 smalls oranges
¾ cups parmesan
1.5 pounds parsnips
2 tablespoons unsalted butter
1 cup vegetable stock
⅔ cups fruity white wine
Price
$2.99
$0.51
$0.07
$0.17
$0.43
$1.58
$2.25
$0.24
$0.76
$2.17
$11.17

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Many people proclaim the health benefits of honey, saying it possesses antibacterial, antiviral, anti-inflammatory, and antioxidant properties. Although the extent of its health benefits in humans remains unclear, studies have indeed confirmed that honey can help with cold symptoms and even heal wounds and prevent infections. If you're looking to reap the potential health benefits, dark raw honey is likely the best option.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
351 Calories
8g Protein
10g Total Fat
58g Carbs
27% Health Score
Limit These
Calories
351
18%

Fat
10g
15%

  Saturated Fat
4g
31%

Carbohydrates
58g
19%

  Sugar
19g
22%

Cholesterol
18mg
6%

Sodium
767mg
33%

Alcohol
2g
15%

Get Enough Of These
Protein
8g
17%

Vitamin A
24478IU
490%

Vitamin C
83mg
102%

Manganese
1mg
57%

Fiber
10g
44%

Potassium
1317mg
38%

Folate
148µg
37%

Vitamin E
5mg
37%

Calcium
315mg
32%

Magnesium
121mg
30%

Vitamin K
30µg
29%

Phosphorus
253mg
25%

Vitamin B6
0.5mg
25%

Vitamin B1
0.36mg
24%

Vitamin B3
3mg
18%

Vitamin B5
1mg
17%

Copper
0.32mg
16%

Iron
2mg
14%

Vitamin B2
0.16mg
10%

Zinc
1mg
10%

Selenium
6µg
9%

Vitamin B12
0.16µg
3%

covered percent of daily need

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