Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Baked Butternut Squash and Parsnips

 
One serving costs about $1.95

$1.95 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 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:77%

Spoonacular Score: 77%

 

Baked Butternut Squash and Parsnips could be just the gluten free and primal recipe you've been looking for. For $1.95 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains around 9g of protein, 10g of fat, and a total of 367 calories. This recipe serves 6. 1 person were impressed by this recipe. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes about 45 minutes. A mixture of butter, parsnips, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is good. Try Roasted Parsnips and Butternut Squash, Shepherd’s Pie with Butternut Squash and Parsnips, and Baked Butternut Squash for similar recipes.

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try NV Armon. Reviewers quite like it with a 5 out of 5 star rating and a price of about 16 dollars per bottle.

NV Armon

It is a very refreshing drink, with full berry type aromatic flavor. There are hints of dark raisins of the nose with appealing fresh Strawberry. Best served cold with ice cubes, as a dessert to any meal.

» Get this wine on Amazon.com

Ingredients

Servings:
3 pounds
3 pounds mediums butternut squash
mediums 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 cup
0.75 cup parmesan chees
parmesan chees
1.5 pounds
1.5 pounds parsnips
parsnips
1 tsp
1 tsp black salt and pepper
black salt and pepper
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
1 cup
1 cup vegetable stock
vegetable stock
0.67 cup
0.67 cup fruity white wine
fruity white wine
2 medium
2 medium yellow white s
yellow white s
2 medium
2 medium yellow white s
yellow white s
3 pounds mediums butternut squash
3 pounds
mediums 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 cup parmesan chees
0.75 cup
parmesan chees
1.5 pounds parsnips
1.5 pounds
parsnips
1 tsp black salt and pepper
1 tsp
black salt and pepper
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
1 cup vegetable stock
1 cup
vegetable stock
0.67 cup fruity white wine
0.67 cup
fruity white wine
2 medium yellow white s
2 medium
yellow white s
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: $1.95
Ingredient
3 pounds mediums butternut squash
2 tablespoons honey
½ teaspoons nutmeg
1 tablespoon olive oil
2 smalls oranges
¾ cups parmesan chees
1.5 pounds parsnips
1 teaspoon black salt and pepper
2 tablespoons unsalted butter
1 cup vegetable stock
⅔ cups fruity white wine
2 mediums yellow white s
Price
$2.99
$0.51
$0.07
$0.17
$0.43
$1.58
$2.25
$0.06
$0.24
$0.76
$2.17
$0.48
$11.72

Nutritional Information

Quickview
366 Calories
8g Protein
10g Total Fat
61g Carbs
30% Health Score
Limit These
Calories
366k
18%

Fat
10g
15%

  Saturated Fat
4g
31%

Carbohydrates
61g
21%

  Sugar
21g
24%

Cholesterol
18mg
6%

Sodium
381mg
17%

Alcohol
2g
15%

Get Enough Of These
Protein
8g
18%

Vitamin A
24480IU
490%

Vitamin C
86mg
105%

Manganese
1mg
62%

Fiber
11g
46%

Potassium
1375mg
39%

Folate
155µg
39%

Vitamin E
5mg
37%

Calcium
324mg
32%

Magnesium
126mg
32%

Vitamin K
30µg
29%

Vitamin B6
0.54mg
27%

Phosphorus
264mg
26%

Vitamin B1
0.38mg
25%

Vitamin B3
3mg
19%

Vitamin B5
1mg
18%

Copper
0.34mg
17%

Iron
2mg
15%

Vitamin B2
0.18mg
10%

Zinc
1mg
10%

Selenium
6µg
9%

Vitamin B12
0.16µg
3%

covered percent of daily need

Related Recipes