Scale
Ingredients
For Parsnip Potatoes:
- 1 lb potatoes, peeled and cubed (2-2.5 cups)
- 1 medium parsnips, peeled and cubed (1/2–1 cup)
- 1/4 cup bone broth
- 1/4 cup coconut milk
- 1/2 tsp salt
For Butternut Squash:
- 3 cups medium butternut squash, peeled and cubed (~1/2 a small squash)
- 1/4 cup coconut milk
- 1/4 tsp salt
- 1/8 tsp nutmeg
For Spinach:
- 1 egg
- 1/8 c coconut milk
- 1/4 tsp salt
- 3 cups spinach, chopped
- 1/2 small onion, chopped
Instructions
- First, make the Parsnip Potatoes and Butternut Squash Mash. Bring 2 large pots of water to a boil. Add the parsnips and potatoes to one pot and the butternut squash to the second pot and boil until soft (about 5 minutes, depending on how small the pieces are). Drain both.
- In a large bowl, add the parsnips, potatoes, and the remaining ingredients for the Parsnip Potatoes and mash using a potato masher.
- In a separate bowl, add the butternut squash and the remaining ingredients for the Butternut Squash Mash and mash using a potato masher.
- For the Spinach, whisk the eggs, coconut milk, and salt in a large bowl. Stir in spinach and onion.
- Place half of parsnip potatoes at one end of large baking dish. Add butternut squash to dish, forming a stripe. Repeat with spinach. Place remaining parsnip potatoes at opposite end.
- Cover with foil and bake at 350 for 45 minutes. Remover the foil and continue baking for another 10 minutes.