1 large onion, thinly sliced 

2 carrots, diagonally sliced 

1 T. olive oil 

2 parsnips, diagonally sliced 

1 small rutabaga, cut into small cubes 

1/4 C. apple juice 

4 C. peeled and cubed butternut squash 

1 T. raisins 

1/4 tsp. ground cinnamon 

2 C. frozen defatted chicken stock, thawed 

1/4 C. chopped fresh parsley 

1/2 tsp. salt 

1/2 tsp. ground black pepper 

 

Preheat the oven to 350°F. In a Dutch oven, combine the onions, carrots, and oil. Cook, stirring, over medium-high heat for 5 minutes, or until the onions are soft but not browned. Add the parsnips, rutabagas, and apple juice. Cook, stirring, for 3 minutes. Add the squash, raisins, and cinnamon. Cook, stirring, for 1 minute. Add the stock. Bring to a boil. Cover and transfer to the oven. Bake for 25 to 30 minutes, or until the squash is very soft. Add the parsley, salt, and pepper. Mix well. Recipe Notes

To freeze, pack the cooled cooked vegetables in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Microwave on high power for 5 minutes, or until hot. To make it easier to peel hard-shell squash, pierce the squash several times with a sharp knife, then microwave on high power for 5 minutes, turning occasionally.