Parsnip and Kabocha Squash Purée

Yield: about 4 cups

1    kabocha squash, about 3 pounds,
      halved and seeded
1    tablespoon olive oil, divided
½   teaspoon kosher salt, divided
2    pinches freshly ground black
      pepper, divided
1    medium to large parsnip, about 4
      ounces, peeled and halved widthwise
½   teaspoon fresh thyme leaves
¼   teaspoon fresh lemon juice

Nutritional information per serving (½ cup):
Calories 94 (17% from fat) • carb. 20g • pro. 2g • fat 2g • sat. fat 0g • chol. 0mg • sod. 149mg • calc. 62mg • fiber 3g

1. Preheat oven to 425°F with the rack in the middle of the oven. Line a baking pan with foil or parchment paper. Rub the inside of each squash half with half tablespoon olive oil and then sprinkle with the salt and pepper. Put cut-side down on the baking pan and roast for 10 minutes.
2. While the squash is roasting, prepare the parsnip. Remove the pan from the oven and add the parsnip. Carefully drizzle with remaining half tablespoon olive oil and sprinkle with a pinch each of the salt and pepper. Return to the oven and allow to roast for an additional 20 minutes, or until both the parsnip and the squash are tender.
3. Remove from oven and allow to cool until the squash can be scooped. Insert the chopping blade into
the work bowl of the food processor. Scoop the flesh of the squash and transfer to the work bowl and add the roasted parsnips and thyme leaves and lemon juice.
4. Pulse a few times to break up and then process on High until smooth. Taste and adjust seasoning to taste.