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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 450°F. Arrange acorn squash wedges, cut-sides down, on a large greased baking sheet. Roast for about 20 minutes or until tender, turning once halfway through roasting time.
Heat oil n a large skillet over medium heat. Add parsnips, onion and garlic; cook for 3 minutes, stirring occasionally. Stir in butternut squash, broth, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, over medium-low heat for 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.
Serve the parsnip mixture over the acorn squash wedges. Garnish with thyme sprigs.