Baked Butternut Squash and Parsnips

Serves 6

2 Tbsp. unsalted butter
2 med. white or yellow onions, thinly sliced
1 Tbsp. olive oil
2 med. butternut squash
1 1/2 lbs. parsnips
2 sm. oranges, peeled, seeded and coarsely chopped
2 Tbsp. honey
2/3 cup fruity white wine
1/3 cup de-fatted chicken stock
1/2 tsp. nutmeg
3/4 cup grated Parmesan cheese

Butter a 9 x 12 inch baking dish and set aside. Sauté onions in oil over moderate heat until they begin to soften and are lightly browned, then set aside. Cut squash in half, remove seeds, peel, and cut into 1/2 inch cubes. Peel parsnips and cut into 1/4 inch rounds. Boil salted water in a large saucepan. Cook squash until almost cooked through but still firm. Add parsnip slices and cook 1 minute longer. Drain and combine with the onions in a large bowl. Set aside. In a blender pulverize the oranges, honey, wine, stock, and nutmeg. Add this mixture to the vegetables. Season with salt and pepper. Toss gently to combine. Sprinkle cheese evenly over top of mixture when ready to serve.