4 Serves
45 Mins
Preheat your oven to 220°C and grease a 9 by 12 inch baking dish with butter.
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Vitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
297 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
176 mg / 1,250 mgPotassium
285 mg / 4,700 mgSodium
1149 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
6 g / 28 gSugar
11 g / 50 gSaturated Fat
8 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a frying pan, heat the cooking oil over moderate heat and saute the onions until they are soft and lightly colored.
Peel the butternut squash and parsnips. Cut the squash into 1/2 inch cubes and the parsnips into 1/4 inch rounds using a sharp knife and cutting board.
Bring a saucepan of salted water to a boil. Add the squash cubes and cook until nearly tender, then add the parsnip rounds for the final minute of cooking. Drain well.
In a blender, combine the orange, honey, wine, stock, and nutmeg until smooth. Toss the cooked vegetables with this mixture, salt, and pepper in a large bowl.
Transfer the vegetable mixture to the prepared baking dish, top with white cheese, and bake for 10 to 12 minutes until hot and golden brown.
41
g56
g22
g
