• 4 small acorn squash, cut in half from top to bottom
  • 4 medium potatoes, scrubbed and cut into 1-inch pieces
  • 2 parsnips, washed and chopped into 1-inch pieces, peeled if desired
  • 1/2 cup 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Preheat oven to 400 degrees F.

Half acorn squash crosswise, remove seeds and place, cut side down, in a large baking pan; add 1/2 inch of warm water to pan and place in oven. Bake for one hour or until tender; remove squash from pan and set aside. Reduce oven heat to 350 degrees F.

Fill a large stock pot half-full with water and heat to boiling. Add potato and parsnip pieces to boiling water; return to boiling and cook 6 to 8 minutes or until tender. Drain vegetables and place in a large bowl.

With a spoon, scoop out some of the pulp from the acorn squash, being sure to leave a 1/2-inch shell so that the squash keeps its shape. Add pulp to the potato mixture. Add milk to mixture and mash with a fork — it will be a little lumpy. Season with salt and pepper.

Using a paring knife, trim the bottom of each squash half so that they will sit steadily cut side up, making “bowls.” Fill each squash bowl with about 1/2 cup of the potato mixture and place back into baking pan. Cover squash with a foil tent and bake at 350 degrees F for 30 minutes until heated through.

Yield: 6 servings

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