Idaho® Potatoes and Parsnips in Acorn Squash Bowls | Idaho Potato Commission
Preheat oven to 400°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...
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Cooking tools:
- Stockpot
- Baking pan
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Fork
- Spoon
- Measuring cup
- Measuring spoon
- Aluminum foil
- Oven
- Stove
Ingredients
- 4 small acorn squash, cut in half from top to bottom
- 4 medium Idaho® potatoes, scrubbed and cut into 1-inch pieces*
- 2 parsnips, washed and chopped into 1-inch pieces*
- 1/2 cup 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- *Note: Potatoes and parsnips may be peeled, if desired.
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