Potatoes and Parsnips in Acorn Squash Bowls
A healthy and elegant side dish to serve with roasted meats.
4 medium Idaho Potatoes, scrubbed and cut into 1-inch pieces*
4 small acorn squash, cut in half from top to bottom
2 parsnips, washed and chopped into 1-inch pieces*
1/2 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Preheat oven to 400°F (205°C).
- Half acorn squash crosswise, remove seeds and place, cut side down, in a large baking pan; add 1/2-inch of warm water to pan and place in oven. Bake for 1 hour or until tender; remove squash from pan and set aside.
- Fill a large stock pot half-full with water and heat to boiling. Add potato and parsnip pieces to boiling water; return to boiling and cook 6 to 8 minutes or until tender. Drain vegetables and place in a large bowl.
- With a spoon, scoop out some of the pulp from the acorn squash, being sure to leave a 1/2-inch "shell" so that the squash keeps its shape.
- Add squash pulp to the potato mixture. Add milk to mixture and mash with a fork, it will be a little lumpy. Season with salt and pepper.
- Using a paring knife, trim the bottom of each squash half so that they will sit steadily cut side up, making "bowls". Fill each squash bowl with about 1/2 cup of the potato mixture and place back into baking pan.
- Cover squash with a foil "tent" and bake at 350°F (175°C) for 30 minutes until heated through.
Makes 8 servings.
*Note: Potatoes and parsnips may be peeled, if desired.
Nutritional Information Per Serving (1/8 of recipe): Calories: 279; Total Fat: 1g; Cholesterol: 1mg; Total Carbs: 66g; Protein: 6g; Sodium: 167mg.
Recipe and photograph courtesy of the Idaho Potato Commission.