12/14/2015 1 Comment Butternut Squash and Parsnip MashOlive oil 1 medium butternut squash, peeled, deseeded, chopped 1 garlic bulb 5 medium parsnips, peeled, cut in chunks 4 Tbs unsalted butter 5 Tbs sour cream, at room temperature 1/2 cup chives, thinly sliced 1 ts ground nutmeg Salt to taste Ground black pepper to taste Servings: 6 Preparation time: 15 min Cooking time: 50 min Directions: - Preheat the oven to 400F. - Toss chopped butternut squash with the olive oil and a little salt and pepper and spread out on a baking sheet. - Place in the oven for 30-40 minutes, by which time the butternut squash pieces should be very tender. - Meanwhile, using a good serrated knife, cut about 3/8 inch off the top of the garlic bulb and place the bottom part in the oven next to the roasting squash. - Roast garlic for 30 minutes. - While the squash is roasting, cook the parsnip in a boiling salted water for 25-30 minutes until it is completely soft. - In a large bowl combine roasted butternut squash pieces and cooked parsnip. - Hold the bottom of the bulb of garlic and gently press upward to release the cooked flesh into the bowl. - Add the butter, nutmeg, and season a little. - Crush well, using a potato masher or a fork. Do not over mix. The mash should remain chunky. - Gently fold in sour cream and chives and mix all together. Adapted from Ottolenghi
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