Braised Parsnips, Squash, and Cranberries

  August 17, 2012  |    Blog

Need a quick energy boost? Indulge in this! It’s rich in quality energy-revving carbohydrates that will fuel your brain and muscles. It’s also loaded with B vitamins that will help turn your food into usable energy. The powerful antioxidants will mop fatigue-causing toxins out of the body.

This is a light dish that offers the amazing benefits from the vegetables while offering the perfect amount of sweetness from the cranberries.

Braised Parsnips, Squash, and Cranberries

Ingredients: Serves 4

  • 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 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


  1. Preheat oven to 450 degrees F.
  2. 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.
  3. In a large skillet cook parsnips, onion, and garlic in hot oil over medium heat for 3 minutes, stirring occasionally.
  4. 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.
  5. Stir in cranberries. Cook 1 to 2 minutes more or until most of the liquid has evaporated.
  6. Serve parsnip mixture over acorn squash wedges. Garnish with fresh thyme sprigs. Enjoy!

Nutrition Info Per Serving:
Calories: 164, Fat: 3g, Carbohydrates: 36g, Protein: 3g, Fiber: 6g

What do you put cranberries in? Have you tried them in yogurt? Dry cereal? Granola? Trail mix?

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