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Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

CREAMY COCONUT PARSNIP RICE WITH CARAMELIZED BUTTERNUT SQUASH

CREAMY COCONUT PARSNIP RICE WITH CARAMELIZED BUTTERNUT SQUASH

Recipe and Photo by Gina of The Full Helping

Ingredients

For the caramelized squash:

2 lbs (about one small) butternut squash, peeled and diced into inch cubes
2 1/2 tbsp coconut oil
2 tbsp dermerara or palm sugar (date paste, maple syrup, and agave are all acceptable substitutes, but I like the traditional use of sugar here)
1/2 tsp sea salt
1/4 tsp black pepper

Toss the squash in the oil, sugar, salt, and pepper. Roast at 400 degrees for about 25-30 minutes, until squash is tender and getting brown. You can (and should) leave it in the over for a few minutes longer if you want a more caramelized effect. Set aside till you’re ready to make dinner.

For the creamy parsnip rice:

4-5 parsnips, peeled and roughly chopped
1/4 tsp sea salt (or to taste)
Juice of half a lime
2/3-3/4 cup coconut milk (full fat or low fat, but full fat is nice here)
2 tsps agave
1 tsp cinnamon
1/2 tsp curry powder (optional)

Preparation

 IFH Note: This recipe calls for a raw parsnip "rice." You could also play around with including actual cooked rice into this recipe for something heartier. You could also roast or steam the parsnips first, to create a puree to add to rice or serve with the squash.

1) Place parsnip and salt in a food processor and process till the mixture resembles rice. At this point, you can dehydrate it for about 10-15 minutes to warm it up, if you so desire.

2) Transfer rice to a bowl and mix with your coconut milk, lime, agave, and cinnamon. Mix in your butternut squash, check seasoning, and dig into a fresh bowl of sweet, creamy comfort.