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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

Description

Use A Variety Of Healthy Fall Vegetables When You Make This Recipe To Energize Any Main Course Over The Holidays.

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