Mashed acorn squash and parsnips is a sweet, rustic, healthy change up to your dinner side dish menu plan!
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Simple & Sweet
Sometimes the best things come in the simplest of packages. One of the things I love the most about this space I am so blessed to get to write in every week, is opening messages from…you. This week I got the sweetest message from a new momma, that was not unlike so many other messages I get on a daily basis. That whole…“how in the world do I get this thing done?!” question. I felt an urge to hop on my IG Stories and chat about baby season, and it was really nostalgic to look back on those blur of a days that infant season brought to my life. One of my answers to the “how do you get it done” question is…keep it simple and sweet dear momma.
Back to the basics…
Because sometimes as a blogger, I get caught up in needing to post the next fun dessert, or fancy food prep that will draw eyes to the blog, when really what I know you all need is real life. That is why I am here in the first place – when I was a brand new momma I didn’t have very many places to turn for real life recipes. I didn’t want another momma to have to figure this thing out on her own, and that is one of the drives behind this writing space. So here I sit, writing to you about simple split pea soup, the basics for how to roast a whole chicken, and then make a simple chicken stew out of the leftovers…and how to take budget friendly in season veggies and turn them into a nourishing side dish that the whole family will love.
Team Oven Roast or Team Instant Pot???
Believe it or not, when my babies were babies, I didn’t own an Instant Pot! I didn’t have one until I was well out of the baby years – it’s only been about 3 years since my Instant Pot became a staple on my counter. While the Instant Pot has revolutionized my kitchen routine, the oven does tend to draw me in during these cold winter months. There is just something about the flavor that embeds into those veggies when you roast them in an oven. Don’t get me wrong – I still totally make this side dish in the Instant Pot if I’m making it on a whim and haven’t the time for the oven roasting, but this sweet and earthy veggie mash has it’s roots in my babyhood season of life…and during those years, it was all done in the oven.
Sooo…what does it taste like?
I think both parsnips and acorn squash are overlooked a lot during the fall and winter, getting passed up for the more popular butternut squashes and carrots or sweet potatoes. But let me tell you about these great veggies! Not only are both acorn squash and parsnips loaded with vitamin C, fiber, and an array of other nutrients, they have really mild kid friendly flavors. Acorn squash is sweet and buttery, and when you cook parsnips they become like a sweet carrot. The added roasted onion and hint of that little clove of garlic really take the mashed veggies to another level.
What do I serve mashed acorn squash and parsnips with?
My babies ate it as is! It makes a great first foods start (you can leave the onion and garlic out if your baby is just starting food but my babies over 7-8 months old were eating all of this). But really your mashed acorn squash and parsnips will go alongside just about any dinner. Here are some meal ideas to serve it along with:
- Roasted Chicken
- Meatloaf (Or mini meatloaf cups!)
- Beef Roast
- Meatball dinner
- Even your Thanksgiving dinner!
- 1 medium acorn squash or 2 small acorn squashes, quartered and seeds scooped out
- 2 medium parsnips, peeled and quartered
- ¼ medium/large sweet onion
- 1 clove of garlic (don’t peel it if you are doing the Roasting Method)
- 2 tbsp olive oil
- 3-4 tbsp butter
- Sea salt and pepper to taste
- ROASTING METHOD ::
- Pre-heat the oven to 425 degrees.
- Toss the squash, parsnips, onion, and garlic onto a baking sheet with the olive oil and a big pinch of sea salt. Bake the veggies at 425 degrees for 45 minutes until everything is soft.
- Peel the garlic, and scoop the squash out of the shell, and then put all of the roasted veggies into your blender or food processor with the butter. Blend until smooth. Taste for salt and pepper and add that to your liking.
- INSTANT POT METHOD ::
- Fill your IP with 1 cup of water and place a steamer basket inside. Put the squash, parsnips, onion, and peeled garlic into the IP on top of the steamer basket.
- Put the lid on, close the valve, and turn the IP on to “Manual.” Bring the time down to 15 minutes. The IP will start automatically. Once the IP comes to pressure, the 15 minutes will count down.
- When the veggies are done pressure cooking, turn the IP off, release the pressure, and transfer the veggies to your food processor. Make sure to scoop the squash out of the shell. Add the butter to the food processor, and blend until smooth. Sea salt and pepper the veg to your taste.