Ingredients

• 2 tsp unsalted butter (for greasing the dish)
• 2 medium white or yellow onions, sliced
• 1 tbsp olive oil
• 2 medium butternut squash
• 1½ lbs parsnips
• 2 small oranges (peeled and sectioned)
• 2 tbsp honey
• ⅓ cup dry white wine
• ¾ cup chicken or vegetable stock
• ⅓ cup grated Parmesan cheese
• Salt & pepper, to taste

Instructions

1. Preparation
   Grease a 9″ x 12″ baking dish generously with butter. Set aside.Sauté onions in olive oil over medium heat until just soft and lightly golden. Set aside.Peel and cube the squash into 1-inch chunks. Peel parsnips and slice into ¼-inch rounds.Boil vegetables: In a large saucepan filled with lightly salted boiling water, cook the squash for about 5–7 minutes, until just fork-tender. Add parsnips and cook 1 minute longer. Drain and combine with onions in a large bowl.
2. Blending
   In a food processor or blender, puree the oranges, honey, wine, stock, and Parmesan until smooth. Combine with vegetable mixture and stir to coat evenly.
3. Cooking
   Transfer everything to the prepared baking dish and smooth out the top.Bake uncovered at 425°F for 10–12 minutes, or until lightly browned and heated through.