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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:76%

Spoonacular Score: 76%

 

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.

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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

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