Parsnip And Butternut Squash With Flatbreads Recipes

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PARSNIP AND BUTTERNUT SQUASH WITH FLATBREADS



Parsnip and Butternut Squash with Flatbreads image

Some of the easiest meals to prepare are those made from simple roast vegetables. They're no fuss and require minimal cleanup-exactly what you need after a long day.

Provided by Dr. Rupy Aujla

Categories     HarperCollins     Healthy     Vegetarian     Dinner     Fall     Butternut Squash     Parsnip     Peanut Free     Soy Free     Yogurt

Yield 4 servings

Number Of Ingredients 16

For the squash:
10 1/2 oz. butternut squash, peeled and cut into rough 3/4-inch cubes
18 oz. parsnips, cut into rough 3/4-inch cubes
3 Tbsp. extra-virgin olive oil, plus extra for drizzling
1 tsp. fennel seeds, ground
1 tsp. cumin seeds, ground
1 tsp. freshly ground black pepper
3 1/2 oz. sprouted lentils (store-bought or sprouted at home)
3 1/2 oz. arugula
2 oz. full-fat Greek yogurt, to serve (optional)
For the flatbreads:
5 1/2 oz. spelt flour, plus extra for dusting
1/3 cup tepid water
1 Tbsp. olive oil
Generous pinch of salt and pepper
1/4 tsp. ground coriander

Steps:

  • Preheat the oven to 400°F.
  • Put the cubed butternut squash and parsnips in a baking tray, drizzle with the oil, and scatter the spices on top, tossing to thoroughly coat the vegetables in the spiced oil. Bake in the oven for 35 minutes, tossing them once halfway through and adding the sprouted lentils after 15 minutes, until the vegetables are golden.
  • In the meantime, make the flatbreads. Mix the flour with the water, oil, and spices in a bowl. Knead until the dough comes together and is smooth and not sticky, adding more water if necessary, then separate the dough into 4 small balls.
  • Dust the work surface with flour, and roll out the balls of dough using a floured rolling pin (or wine bottle) until you have breads about 8 inches in diameter.
  • Heat a large, dry frying pan over high heat, then cook each flatbread for 1-2 minutes on each side until lightly browned.
  • When the vegetables are cooked, remove the tray from the oven, and fold the arugula into the root vegetables. This will gently wilt the leaves. Build your flatbreads, drizzling with a little olive oil or yogurt on top if you like.

ROASTED PARSNIPS AND BUTTERNUT SQUASH



Roasted Parsnips and Butternut Squash image

Categories     Olive     Vegetable     Side     Roast     Thanksgiving     Vegetarian     Quick & Easy     Low/No Sugar     Parsnip     Butternut Squash     Fall     Healthy     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 8

1 1/4 pound parsnips (4 medium), peeled
1 1/4 pounds butternut squash, peeled, halved lengthwise, and seeded
Rounded 1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
12 Kalamata olives, pitted and cut lengthwise into slivers
1 tablespoon coarsely chopped fresh flat-leaf parsley

Steps:

  • Put oven rack in upper third of oven and preheat oven to 475°F.
  • Cut parsnips lengthwise into quarters, then cut out and discard any tough core. Cut parsnips diagonally into 2-inch pieces. Cut squash crosswise into 1/2-inch-thick slices, then cut slices into wedges. Toss vegetables with salt, pepper, and 1 1/2 tablespoons oil, then spread in 1 layer in a large shallow baking pan. Roast, turning occasionally, until vegetables are tender and browned, 20 to 25 minutes.
  • While vegetables are roasting, heat remaining 1 1/2 tablespoons oil with garlic in a 1-quart saucepan over low heat, stirring occasionally, until garlic just begins to sizzle. Remove from heat.
  • When vegetables are done roasting, remove garlic from oil (discard garlic) and toss vegetables with garlic oil, olives, and parsley.

BUTTERNUT SQUASH AND PARSNIP SOUP



Butternut Squash and Parsnip Soup image

The flavors of the butternut squash and roasted parsnips together are a match made in heaven! A fall favorite of ours.

Provided by Sarah Agrella

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 11

8 cups chicken broth
1 large butternut squash - peeled, seeded, and cut into chunks
4 stalks celery, thinly sliced
2 apples - peeled, cored, and diced
1 leek, thinly sliced (white and pale green parts only)
6 cloves garlic, minced
2 teaspoons ground allspice
1 ½ teaspoons thyme
6 parsnips, peeled and cut into chunks, or more to taste
2 tablespoons coconut oil
1 cup half-and-half

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour chicken broth into a large stockpot over medium-high heat; add squash, celery, apples, leek, garlic, allspice, and thyme. Bring the mixture to a simmer and cook until the vegetables are completely tender, about 30 minutes.
  • While the vegetables simmer, put parsnips into a large bowl. Pour coconut oil over the parsnips and toss to coat. Spread parsnips onto a baking sheet.
  • Roast parsnips until tender and browned, about 30 minutes; add to soup.
  • Ladle vegetables and liquid into a blender in batches so the blender bowl is no more than half full. Hold lid in place with a towel and pulse blender a few times before leaving on to blend; puree until smooth. Repeat until all soup is pureed.
  • Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes.

Nutrition Facts : Calories 273 calories, Carbohydrate 49.3 g, Cholesterol 16.2 mg, Fat 8.2 g, Fiber 10.1 g, Protein 5.4 g, SaturatedFat 5.4 g, Sodium 1009.2 mg, Sugar 14.2 g

CREAMY PARSNIP & SQUASH BAKE



Creamy parsnip & squash bake image

Want to jazz up your traditional Christmas lunch, but still keep Gran happy? This is the one for you

Provided by Emma Lewis

Categories     Side dish

Time 1h40m

Number Of Ingredients 7

284ml pot and a 142ml pot double cream
1 small onion or shallot, finely chopped
2 thyme sprigs, 1 stripped of leaves
butter , for greasing
500g parsnip (about 4 large)
500g butternut squash (about ½ a large one)
25g gruyère , grated

Steps:

  • Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat to just below boiling point, then remove from the heat and leave to cool. Strain, discarding the onion and thyme.
  • Heat oven to 160C/fan 140C/gas 4. Rub the bottom and sides of a gratin dish measuring about 20cm x 30cm with butter. Peel the parsnips and trim the ends. Peel and scoop the seeds out of the squash. Thinly slice the vegetables.
  • Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and gruyère. Bake for 1 hr until golden and a fork slides easily into the veg.

Nutrition Facts : Calories 350 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium

SPICY SQUASH & PARSNIP SOUP



Spicy squash & parsnip soup image

Spicy (medium) and sweet, warming soup. Can be eaten as a starter or main course as it's quite filling. For a low-fat option, you can use more stock instead of the coconut milk. You can also vary the 'heat' of the spiciness by leaving out the chilli.

Provided by louloua07

Time 1h

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Preheat the oven to 200C/400F/Gas 6.
  • Place the butternut squash and parsnips onto a baking tray and drizzle with the honey and olive oil.
  • Place in the oven to roast for 30-40 minutes, or until tender.
  • Then heat a frying pan until hot and add the onion and garlic and fry for 1-2 minutes until the onions become translucent.
  • Add the butternut squash, parsnips, chilli and spices to the onions and garlic and stir the ingredients until everything is pretty much coated with the spices.
  • Now add the coconut milk and stir gently over a low-medium heat, being careful not to burn the mixture, for 3-4 minutes.
  • Transfer this mixture to a food processor and blend to a smooth consistency.
  • Now add the stock to the food processor and blend more.
  • Finally transfer the soup to a saucepan, heat through and season, to taste, with salt and black pepper.
  • To serve, ladle the soup into serving bowls and place a spoonful of creme fraiche on the top. This is also nice with fresh bread roll on the side.

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