Squash and Root Vegetable Mash

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

At this point, it must be awfully clear that I do a lot of my grocery shopping at local farmer’s markets, especially in the fall. What’s great about the farmer’s market, I think, is that on any given day you can find fruit and vegetables you might not find at a store. In regards to the produce you can find at a store, the freshness of farmer’s market food can’t be beat. This recipe uses fresh farmer’s market vegetables, which gives it so much of its flavor, but you can still enjoy it with store-bought veggies.

What you’ll need:
2 sweet potatoes
2 parsnips
1/2 butternut squash
4 tsp apple cider
1/2 tsp cinnamon
1/4 tsp ginger
1/2 orange peel
1 tbsp plain nonfat Greek yogurt
3 tbsp margarine

Serves 4.

Directions:
Preheat oven to 350.

Slice the butternut squash in half and scoop out the seeds. Peel the parsnips.

Microwave the parsnips, butternut squash, and potatoes until soft. The parsnips will likely take less time than the potatoes and the squash. Set aside the liquid from the microwave.

Scoop out the vegetables from their skins into a big bowl. Add in the margarine and mash with an electric mixer. Pour in the liquid from the microwave and the yogurt. Mix in the spices. Beat again before pouring in the cider. Beat once more after adding the cider.

Put the mash into a glass pan and cook for at least 30 minutes. Serve as you might with mashed potatoes.

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