Braised Parsnips, Squash, and Cranberries

Braised Parsnips, Squash, and Cranberries

Do not save this recipe for autumn. You’ll love the creamy Garlic flavor of these heart-healthy root vegetables any time of year. Sweet Potatoes and Parsnips contain high levels of fiber.
Heart-Healthy Vegetables: Butternut squash, Onions, Garlic

Braised Squash, Parsnips, and Cranberries
  • Total Time: 60mins
  • >Prep Time: 20mins
  • >Cook Time: 40mins
  • Taste: delicate flavour
  • Difficulty: general
  • Process: baked,boiled
  • Kitchenware: oven

Auxiliary Ingredient:

1 medium onion, cut into thin wedges
2 cloves garlic, minced
2 teaspoons canola or olive oil
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 peppe
Fresh thyme sprigs

Main Ingredient:

1 medium Acorn Squash, halved, seeded, and cut into 8 wedges
1/2 medium Butternut Squash, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch slices (1 1/4 cups)
1/4 cup dried cranberries

Directions:

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

Tips:

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