Roasted Acorn Squash and Parsnip Mash
Mashed acorn squash and parsnips is a sweet, rustic, healthy change up to your dinner side dish menu plan!
Servings: 4 servings
- 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.