1 tablespoon vegetable oil
2 cups sliced onions
2 cups peeled and diced winter squash
2 cups thinly sliced parsnips, sliced on the diagonal
4 teaspoons chopped fresh savory, or 2 teaspoons dried
1/4 teaspoon salt
1/2 cup sliced green onions
4 teaspoons grated fresh gingerroot, or 3/4 teaspoon ginger powder
Heat oil in large saucepan. Sauté onions, squash and parsnips for 4 to 6 minutes, stirring occasionally. Add 1/4 cup water, savory and salt; cover and cook over low heat 10 minutes. Remove from heat and add green onions and ginger. Stir gently, and let stand, covered, for 5 minutes. Serve hot.
From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.