Baked Butternut Squash And Parsnips Recipe

• 2 Tbsp. Unsalted butter
• 2 med White or possibly yellow onions, thinly sliced
• 1 Tbsp. Extra virgin olive oil
• 2 med Butternut squash (about 3 pounds)
• 1 1/2 lb Parsnips
• 2 sm Oranges, peeled, seeded and coarsely chopp
• 2 Tbsp. Honey
• 2/3 c. Fruity white wine
• 1/3 c. Defatted chicken or possibly vegetable stock
• 1/2 tsp Nutmeg Salt and freshly grnd black pepper, to t
• 3/4 c. Freshly grated good quality Parmesan chees

Directions