So, this fall, I've been buying different types of squash to try. I saw this guy at Foodies yesterday and thought he might be tasty so I looked up who he was and come to find out... he's available year-round. Sigh. Oh, his name is Carnival Squash. He was hard to chop up, too.
Anyway, I was still excited to try him so I carefully (using 3 different types of knives) chopped him up into pieces and then left a 1/4 of it in the skin. Drizzled all of the 'meat' with extra virgin o/o, cinnamon, & salt. Popped it in the oven at 425.
Then, I remembered I also picked up some Parsnips. My sister does a roasted mix of root vegetables at Thanksgiving and I remember digging these guys. So, I peeled & chopped them and added them to the baking sheet with just extra virgin and salt.
WELL, the squash was OK, I like butternut and spaghetti much better. BUT, the parsnips were awesome! They kind of taste like a mix between a potato and a carrot. Baking them this way made them crunchy, too (I really like my root vegetables prepared this way)
Obviously, I did my research and parsnips are really high in potassium, folate, vitamin C, and vitamin E!
(The chicken was prepared grilled and tossed in buffalo sauce - I felt like eating orange food tonight... or something)
Parsnips... who knew?
Have a GREAT hump day! xo