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Pioneer Valley Growers Association

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
1/2 tsp. nutmeg
3/4 cup freshly grated good-quality Parmesan cheese

Butter a 9 x 12-inch baking dish and set aside. sauté the onions in oil over moderate heat until just beginning to soften and are lightly browned and 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.


Butter-Fried Parsnips

Serves 4

2 lb. parsnips
4 Tbsp. butter
1 Tbsp. parsley, chopped
1/8 tsp. nutmeg

Wash, trim and scrape the parsnips. Cut into pieces and boil in salted water for 25-30 minutes until tender. Heat the butter in a skillet and saute the parsnips over moderate heat until they are light brown.


Kale and Parsnips

Serves 4

1 cup onions, halved and sliced
1 cup parsnips, halved and sliced
1 Tbsp. corn oil
1 cup water
2 Tbsp. ginger, minced
1 qt. kale, veins removed, cut into bite-sized pieces

Sauté the onions and parsnips in oil for 5 minutes, stirring occasionally to prevent burning. Add the water and ginger. Cover and simmer for 4 - 5 minutes. Add the kale and continue cooking 4 -5 minutes longer, stirring occasionally. Serve hot.


Sugar-Crusted Parsnips

Serves 4

1 lb. parsnips
2 Tbsp. butter
1 Tbsp. brown sugar
1/4 tsp. salt
1/8 tsp. black pepper

Wash and scrape parsnips, then cut into julienne strips. Cover and cook in a small amount of boiling water for 5 minutes until tender, then drain well. Melt butter in a large skillet. Add brown sugar and stir until blended. Add parsnips, then cook over medium heat for 2 minutes until parsnips are glazed, stirring constantly. Add remaining ingredients.

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Pioneer Valley Growers Association
370 Long Plain Road - South Deerfield, MA 01373
tel: 413•665•4047 -- fax: 413•665•4227

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