Autumn Harvest Mash: Creamy Parsnip and Acorn Squash Delight Ingredients: - 2 medium acorn squashes - 4 medium parsnips, peeled and chopped - 2 tablespoons unsalted butter - 1/2 cup heavy cream (or milk for a lighter option) - 1 teaspoon maple syrup (optional, for sweetness) - 1/2 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - Salt and pepper to taste - Fresh parsley or chives for garnish (optional) Instructions: 1. Preheat your oven to 400°F (200°C). 2. Cut the acorn squashes in half and scoop out the seeds. Place them cut-side down on a baking sheet and roast for 30-40 minutes, or until tender. 3. Meanwhile, place the peeled and chopped parsnips in a pot of salted water. Bring to a boil and cook for about 15-20 minutes, or until soft. 4. Drain the parsnips and transfer them to a large mixing bowl. 5. Once the acorn squashes are cooked, scoop out the flesh and add it to the bowl with the parsnips. 6. Add the butter, heavy cream, maple syrup, cinnamon, nutmeg, salt, and pepper to the bowl. Mash everything together until creamy and well combined. Adjust seasoning as needed. 7. Serve warm, garnished with fresh parsley or chives if desired. Nutrition Information (serving size: 1 cup): Calories: 220 Total Fat: 10g Saturated Fat: 5g Cholesterol: 30mg Sodium: 180mg Total Carbohydrates: 32g Dietary Fiber: 6g Sugars: 6g Protein: 3g Vitamin A: 55% DV Vitamin C: 25% DV Calcium: 4% DV Iron: 6% DV Enjoy your Autumn Harvest Mash!