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
- 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.
- 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.
- Serve parsnip mixture over acorn squash wedges. Garnish with fresh thyme sprigs.