POTATOES & PARSNIPS IN ACORN SQUASH BOWLS
Yield: 8 servings
Idaho Potatoes and 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*
• 1/2 cup 2% milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
*Note: Potatoes and parsnips may be peeled, if desired.
1. 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.
2. 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.
3. 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.
4. 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.
Approximate nutritional analysis per serving: 279 calories, 1 g fat, 1 mg cholesterol, 167 mg sodium, 6 g protein, 66 g carbohydrates
(does not include optional ingredients)
Idaho Potato Commission: www.idahopotato.com