recipe: butternut squash kale and parsnip hash

after trying the roast squash, sweet potato/yams and apple dish, i was open to trying another roast vegetable dish. the original recipe had pancetta but since i wanted to keep it vegetarian, i substituted it with a flavorful vegetable: parsnip. yum!

ingredientsbutternut squash, kale and parsnip hash

  • 1 small (around 1 pound) butternut squash
  • 1 organic baby kale
  • 2 parsnips
  • ¼ cup water
  • 2 teaspoons apple cider vinegar
  • salt and pepper to taste

preparation

  1. preheat oven to 350°F.
  2. peel and cube butternut squash and discard seeds. peel parsnip and chop into similar size blocks. with a knife, shred the kale into bite-sized pieces; avoid any tough stems.
  3. roast squash, parsnip and kale, water, and vinegar in oven.
  4. taste and add salt and pepper as needed. serve.

note

original recipe from In Sock Monkey Slippers: Butternut Squash Kale and Pancetta Hash

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s