– 1 medium acorn squash or 2 small acorn squashes (quartered and seeds scooped out)
– 2 medium parsnips (peeled and quartered)
– 1/4 medium/large sweet onion
– 1 clove of garlic
– 2 tbsp olive oil
– 3-4 tbsp butter
– Sea salt and pepper to taste
Prep Time: 10 min
Cook Time: 45 min
Total Time: 55 min
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