Potatoes & Parsnips in Acorn Squash Bowls

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Potatoes & Parsnips in Acorn Squash Bowls

 

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, peeled if desired

1/2 cup 2% milk or soy milk

1/2 tsp. salt

1/4 tsp. pepper

 

Preheat oven to 400 degrees.

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 degrees 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 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 for 30 minutes until heated through.

Makes 6 servings