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Veggies: Roasted Acorn Squash w/ Parsnip & Cider

Source of Recipe

Roasting


List of Ingredients

3 tablespoons butter, cut into small pieces
2 medium acorn squash, cut in half and seeded
2 parsnips, peel and cut into thin slices
1 tablespoon chopped fresh thyme (1 tsp dry)
3/4 cup apple cider, without preserves
1/2 cup dry white wine
1/4 cup pure maple syrup


Recipe

Can be served as main course or as side dish. Preheat oven to 350ºF. Grease bottom of medium size roasting pan with 1 tbl. butter. Place squash halves in pan and scatter parsnips around them. Sprinkle insides of squash with salt, pepper and thyme. Pour cider and wine around (not on top of) the squash. Pour the syrup inside squash cavities. Dot the top of squash with remaining 2 tbl. butter. Roast squash, basting every 15 minutes, until tender when pierced, about 1 hour. Makes 2 main course, 4 side dishes.