With such a snowy winter, we're craving the white stuff -- mashed potatoes! But sometimes potatoes night after night can get a little old. This recipe swaps organic butternut squash and parsnips for potatoes! The result is creamy and flavourful mash with a slight spiciness from the parsnips.
Despite there being no potatoes in this recipe the end result is very similar to mashed potatoes in consistency and appearance. Make the swap tonight and see if your family notices!
Besides being a tasty mash to swap your mashed potatoes for, this recipe involves no butter or milk. In fact it's vegan and low fat making it a healthy alternative.
Order the ingredients you'll need to make this recipe this week from Wanigan for home delivery!
Mashed Parsnip and Winter Squash
- 2 lbs of parsnips, scrubbed
- 1 small butternut squash, quartered and seeded, skin on
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 1/2 cup water
Bake at 400 for 40minutes or until soft. Allow to cool and scrape squash oout of the peel and pulse in a food processor with parsnips and add a little water, broth or non-dairy milk for creaminess.