Root Veggie Mash with Acorn Squash
~Trim Healthy Mama, Keto & Paleo Friendly~
Looking for a non-potato mash is tricky but this delicious alternative using parsnips and acorn squash is perfect and oh so delicious as a side to any main course! Easy to whip up and a perfect combo full of so much flavor the troops will be begging for more!
Check Out the Recipe Below…
- 1 medium acorn squash or 2 small acorn squashes quartered and seeds scooped out
- 2 medium parsnips peeled and quartered
- ¼ medium/large sweet onion
- 1 clove of garlic don’t peel it if you are doing the Roasting Method
- 2 tbsp olive oil
- 3-4 tbsp butter
- Sea salt and pepper to taste
Preheat the oven to 425 degrees.
Toss the squash, parsnips, onion, and garlic onto a baking sheet with olive oil and a big pinch of sea salt. Bake the veggies at 425 degrees for 45 minutes until everything is soft.
Peel garlic, scoop the squash out of the shell, add roasted veggies to blender or food processor with butter.
Blend until smooth.
Add salt and pepper to taste.
Fill IP with 1 cup of water and place a steamer basket inside.
Put the squash, parsnips, onion, and peeled garlic into the IP on top of the steamer basket.
Put the lid on, close the valve, and turn the IP on to “Manual.” Bring the time down to 15 minutes and it will start automatically.
When the veggies are done pressure cooking, turn the IP off, release the pressure, and transfer the veggies to your food processor. (scoop squash out of the shell)
Add butter and blend until smooth.
Add sea salt and pepper to taste.
*adapted from Raising Generation Nourished
*Note: This recipe is an S for Trim Healthy Mamas and is Keto & Paleo Friendly.
We are not affiliated with Trim Healthy Mama nor endorsed by them. As with all resources, you should review them with care. We have done our best to make the recipes and all menu plans THM compliant in an effort to assist you on your journey.