Potatoes & Parsnips in Acorn Squash Bowls
By October 4, 2012Published:
- Yield: 6 Servings
- Prep: 15 mins
- Cook: 1 hr 20 mins
- Ready In: 1 hr 35 mins
- 4 small acorn squash cut in half lengthwise
- 4 medium potatoes cut into 1 inch pieces
- 2 parsnips cut into 1 inch pieces
- 1/2 cup milk
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- Preheat oven to 400 degrees F.
- Halve 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 until tender, about 35-45 minutes; remove squash from pan and set aside. Reduce oven heat to 350 degrees F.
- Fill a large 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 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 degrees F for 30 minutes until heated through.
- Season: Winter