Potatoes & Parsnips in Acorn Squash Halves

This is a handsome way to present the vegetables. The parsnips, which look like white carrots, add a sweet note, but can be omitted. This can be reheated. -- From Idaho Potato Commission

4 small acorn squash
4 medium Idaho potatoes, peeled and cut into 1-inch pieces
2 parsnips, peeled and chopped into 1-inch pieces, optional
1/2 cup whole or 2 percent milk
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400 degrees. Halve acorn squash from top to bottom, 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 tender; remove squash from pan and set aside.

Fill a large stock pot half-full with water and heat to boiling. Add potato and parsnip pieces, return to boiling and cook 6 to 8 minutes or until tender. Drain vegetables and place in a large bowl.

With a spoon, scoop some of the pulp from the acorn squash, leaving a 1/2-inch ``shell'' so that the squash keeps its shape. Add pulp to the potato-parsnip mixture. Add milk and mash with a fork -- it will be a little lumpy. Season with salt and pepper.

Using a paring knife, trim the bottom of each squash half so that it will sit steadily cut side up, making ``bowls.'' Fill each squash bowl with about 1/2 cup of the potato mixture and place back into baking pan. Cover squash with a foil ``tent'' and bake at 350 degrees for 30 minutes until heated through. Makes eight servings, each 279 calories, 1 gram fat, 167 mg. sodium.