Ingredients
- 3 pounds winter squash, like acorn or butternut, or pumpkin
- 3 tablespoons unsalted butter
- 4 parsnips, peeled and chopped (carrots may be substituted)
- 1 medium-size onion, peeled and chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 3 cups chicken stock
- 2 cups milk
- Salt and freshly ground black pepper to taste
- 2 tablespoons minced fresh cori ander, or parsley
- Nutritional Information
Nutritional analysis per serving (8 servings)
224 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 6 grams protein; 20 milligrams cholesterol; 507 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Preheat the oven to 400 degrees. Quarter the squash or pumpkin and remove the seeds.
- Melt 1 tablespoon of the butter and brush it over cut surfaces of the squash or pumpkin. Place squash or pumpkin on a foil-lined pan and bake until tender and beginning to brown, about 45 minutes to 1 hour. Remove from oven and cool briefly.
- Meanwhile, heat remaining butter in a heavy saucepan. Add parsnips or carrots and onion, and saute over medium heat until golden. Stir in garlic and ginger and saute a few minutes more. Add stock, and simmer until the vegetables are tender, about 15 minutes.
- When the squash or pumpkin has cooled slightly, scoop out the tender flesh and mash into the vegetable mixture. Puree the mixture in a food processer or blender.
- Return the puree to the saucepan, add milk and bring to a simmer. Season with salt and pepper. Reheat before serving and sprinkle each serving with coriander or parsley.
1 hour 30 minutes
Dining and Cooking