If you enjoy root vegetables the recipe below is a must try. Occasionally I add a cup or 2 of potatoes, parsnips or carrots to the mixture but find it delicious the way it is. The unique blending of flavors will surprise you. It’s a delicious and nutritious alternative to everyday potatoes, rice or pasta.
You will need:
1 medium sauce pan
Microwavable plate for squash
Large serving dish
2 cups peeled rutabaga chunks
2 cups cooked acorn squash
1/2 tsp. nutmeg
1 &1/2 Tbsp honey
1/2 tsp. cinnamon
1/2 to 3/4 cup grated white Cheddar cheese
1 Tbs. fresh parsley or cilantro ( optional )
Cover rutabaga with water, add tsp of salt and boil on medium until fork tender. Cook squash the way you prefer but I microwave mine. Simply prick skin with fork in several places, cut in half and microwave about 7 minutes with cut side down…a bit longer if squash is bigger.
Meanwhile, drain rutabaga and place in bowl; then mash. Scoop out the seeds of the squash and discard along with peel. Add squash to rutabaga and add seasonings and cheese. Stir until well blended. A course mixture, versus a smooth one seems to taste better to me, but the consistency is up to you.
Place in serving dish, garnish with fresh cilantro or parsley and enjoy with any meal!
Tip: If adding another cup or 2 of vegetables, simply increase the spices a smidge.