recipes
Parsnip and Kabocha Squash Purée
Yield: about 4 cups
Parsnip and Kabocha Squash Purée
Yield: about 4 cups
A nice alternative to mashed sweet potatoes or butternut squash, this purée is slightly sweet and slightly tangy.
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
carb. 20g
pro. 2g
fat 2g
sat. fat 0g
chol. 0mg
sod. 149mg
calc. 62mg
fiber 3g
Ingredients
- 1kabocha squash, about 3 pounds,
- halved and seeded
- 1tablespoon olive oil, divided
- ½teaspoon kosher salt, divided
- 2pinches freshly ground black
- pepper, divided
- 1medium to large parsnip, about 4
- ounces, peeled and halved widthwise
- ½teaspoon fresh thyme leaves
- ¼teaspoon fresh lemon juice
Preparation
- 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.
