Braised Parsnips, Squash, and Cranberries

Ingredients

• 1  medium acorn squash, halved, seeded, and cut into 8 wedges
• 2  medium parsnips, peeled and cut into 1/2-inch slices (1 1/4 cups)
• 1  medium onion, cut into thin wedges
• 2  cloves garlic, minced
• 2  teaspoons canola or olive oil
• 1/2  of a medium butternut squash, peeled and cut into 1-inch pieces
• 1/3  cup reduced-sodium chicken broth
• 1  teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
• 1/4  teaspoon salt
• 1/8  teaspoon ground black pepper
• 1/4  cup dried cranberries
•   Fresh thyme sprigs

Directions

1. Preheat oven to 450 degrees F. On a large greased baking sheet arrange acorn squash wedges, cut sides down. Roast about 20 minutes or until tender, turning once halfway through roasting time.

2. In a large skillet cook parsnips, onion, and garlic in hot oil over medium heat for 3 minutes, stirring occasionally. Stir in butternut squash, chicken broth, snipped or dried thyme, salt, and pepper. Bring to boiling. Reduce heat; simmer, covered, over medium-low heat about 15 minutes or until vegetables are tender. Stir in cranberries. Cook 1 to 2 minutes more or until most of the liquid has evaporated.

3. Serve parsnip mixture over acorn squash wedges. Garnish with fresh thyme sprigs.