Idaho® Potatoes and Parsnips in Acorn Squash Bowls
Yield: 8 servings
Calories: 279
Sodium: 167 mg
Fat: 1 g
Protein: 6 g
Cholesterol: 1 mg
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.
Directions:
- 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.
- 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.