INGREDIENTS
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1 medium butternut squash (2 1/2 lb) 1 lb parsnips (4 medium) 1/4 cup butter or margarine 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/8 teaspoon pepper 2 cups milk 1 tablespoon lemon juice 1/2 cup shredded Asiago or Parme