Braised Parsnips, Squash, and Cranberries

Fitness Expert

Can be a fruity and healthy snack or dessert!


  • 1 medium acorn squash, halved, seeded, and cut into 8 wedges
  • 2 medium parsnips, peeled and cut into 1/2-inch slices (1 1/4 cups)
  • 1 medium onion, cut into thin wedges
  • 2 cloves garlic, minced
  • 2 teaspoons canola or olive oil
  • 1/2 of a medium butternut squash, peeled and cut into 1-inch pieces
  • 1/3 cup reduced-sodium chicken broth
  • 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup dried cranberries
  • Fresh thyme sprigs


  1. Preheat oven to 450 degrees F. On a large greased baking sheet arrange acorn squash wedges, cut sides down. Roast about 20 minutes or until tender, turning once halfway through roasting time.
  2. In a large skillet cook parsnips, onion, and garlic in hot oil over medium heat for 3 minutes, stirring occasionally. Stir in butternut squash, chicken broth, snipped or dried thyme, salt, and pepper. Bring to boiling. Reduce heat; simmer, covered, over medium-low heat about 15 minutes or until vegetables are tender. Stir in cranberries. Cook 1 to 2 minutes more or until most of the liquid has evaporated.
  3. Serve parsnip mixture over acorn squash wedges. Garnish with fresh thyme sprigs.

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