This was inspired by my love of roasted butternut squash and parsnips in the fall. Sara Foster has a wonderful recipe for rosemary caramelized parsnips that I'm crazy for, and I wanted to do a big spin on that. I like it because it's easy to put together and can be eaten warm or cool, is filling and healthy. Also, there are different flavor elements in each bite, without being too overwhelming - a tangy punch from the orange zest, sweetness from the cranberries, toasty from the pine nuts, herby lemon from the fresh thyme and creaminess from the goat cheese. It's great for fall! - tiptoesinthekitchen

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