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!
Roasted Acorn Squash and Parsnip Mash
- 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.
Mmm, lovely Renee!! I love this comfort food goodness. Complex carbs are my favorite, and parsnips are so special. What a sweet side dish, and with the butter!! 🙂
This is such a fantastic alternative to classic mashed potatatoes. Definitely saving this!
Wow! That looks so delicious and I love it’s gorgeous looking, too. Perfect for the holiday season!
Oh wow, I NEED this in my life! What a creative combo!
I love this combination! And you’re so right; sometimes bringing it back to basics is just what we need:). Simple and pure!
[…] Mashed Acorn Squash and Parsnips (both oven roasted and instant pot recipes) from Raising Generation Nourished […]
Acorn squash and parsnips are two of my FAVORITE veggies! I never thought about mixing them together! Thanks for this awesome recipe!
What an awesome way to use winter veg!
I love mashed parsnips, and this version with acorn squash sounds amazing! Such a yummy and healthy alternative to potatoes, and extra points that it can be made in the IP!
I love this! The sweet flavor of squash with the peppery flavor of parsnips is a winning combination!
I have so many acorn squashes to use up right now, and this looks so delish!
At the risk of sounding totally un-real-food-ish, I’ve never cooked with parsnips. Or even bought them. Haha! Maybe I should take the leap and try this… 😉
OMG! Thanks a lot for sharing such an informative page about Mashed Acorn Squash and Parsnips. I have read your valuable page and gotten much information. I have learned a lot from you that I did not know before. I confused for choosing the Baby Foods information what would be the best for everything but now my confusion has cleared by your review. I hope your all information will help me and my elder sister’s daughter. Thanks again Renee and Keep it up………..
I have been playing with my Instant Pot and steaming veggies like this.. I love this combination.
It’s one of my favourite combinations. SO yummy!!
Delish comfort food!
Nicely explained, today I actually made this dish for my family, it tastes delicious. It is a guaranteed method of fast cooking and does retain the nutritive value of food.
So glad you enjoyed it Christina!
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