Potato and Parsnips in Acorn Squash Bowls -

Toolbar

Printer Friendly

RSS Feed

Bookmark

Home

Recipes

Side Dishes

Potatoes and Yams

Potato and Parsnips in Acorn Squash Bowls

Rate it!
Votes (0) | Comments (0)

By Idaho Potato Commission

Photo: Idaho Potato Commission

Posted July 23rd, 2007

FabulousFoods.com Recommends: Vegetables, by The Culinary Institute of America, (2007, Lebhar-Friedman Books)

Vegetables

Servings:	6
Author Notes:	This dish would make an elegant addition to any Thanksgiving dinner, although it's so healthy, why not use it to make any meal special.
Ingredients:	4 small acorn squash, cut in half from top to bottom 4 medium Idaho Potatoes, scrubbed and cut into 1-inch pieces 2 parsnips, washed and chopped into 1-inch pieces* 1/2 cup 2% milk 1/2 teaspoon salt 1/4 teaspoon pepper Note: Potatoes and parsnips may be peeled, if desired.
Instructions:	Preheat oven to 400°F. 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 one hour or until tender; remove squash from pan and set aside. Reduce oven heat to 350°F. 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 6-8 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°F for 30 minutes until heated through.