Roasted Butternut Squash and Parsnips

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INGREDIENTS:

  • 2-pounds butternut squash, peeled, seeded and cut into 1-inch pieces
  • 2 medium red onions, peeled and cut in wedges
  • 2 large parsnips, peeled, and cut into 1 1/2-inch pieces
  • 1 teaspoon whole coriander seeds
  • 1/3 cup dried OR 1 cup fresh cranberries
  • 3 tablespoon honey OR 1/4 cup maple syrup (if using fresh cranberries)
  • 3 tablespoons extra-virgin olive oil1/4 cup water
  • Salt and freshly ground black pepper to taste

 
INSTRUCTIONS:

  1. Preheat oven to 425 degrees
  2. Place vegetables in single layer in an oiled roasting pan. Season generously with salt, pepper and coriander, and coat with olive oil. Add 2 tablespoons water to the pan, and roast vegetables for 25 minutes.
  3. For dry cranberries: After the 25 minutes, add to pan, move vegetables around with a spatula, and continue roasting for another 15 minutes or until all the vegetables are thoroughly soft and have started caramelizing. For fresh cranberries: Roast vegetables for a total of 40 minutes. While roasting, put cranberries and honey OR cranberries and syrup in small pan with 2 Tbsp water. Cook until they pop, about 5-7 minutes, stirring occ. to prevent burning. Drizzle the mixture over roasted vegetables at the table.

SERVES 6 AS A SIDE DISH
 
NUTRITION INFORMATION:
Parsnips are high in dietary fiber, vitamin C, vitamin K, folate, manganese, and potassium. These nutrients play a significant cardio-protective role. Butternut squash is most abundant in beta-carotene, offering very powerful anti-oxidant and anti-inflammatory properties that help disable the process of chosterol oxidation in your body. Cranberries rank among the highest fruits in antioxidant activity, offering a myriad of health properties ranging from treating urinary tract infection to helping fight cancer and cardiovascular disease.
 
Recipe created by Anna Gershenson and courtesy of Mass Farmers Markets