It’s always on everyone’s mind during the holidays…..what to cook and serve?  Parsnip Pumpkin Bake is a lovely side dish to adorn your Thanksgiving table along side your roast turkey or ham. It uses freshly grated sugar pumpkin, is sweet and savoury with a crunchy nutty topping, making it the perfect side for your roasted meats.  Its sweetness is a great match with ham yet the savoury earthy and buttery taste will be a hit with your turkey.
It’s hard to go wrong with this great side dish with its minimal ingredients, simple preparation and make ahead ability. It’s easy and yummy, which should be on everyone’s table not only for guests but for hosts trying to keep their sanity over the holidays. Â Regardless of the dishes you choose to make and share with your loved ones, have a wonderful Thanksgiving!
Recipe source for Parsnip Pumpkin Bake: Â Compelled To Cook
- 1 1/4 pounds parsnips
- 1 1/2 cups grated sugar pumpkin about 1/2 pound pumpkin flesh
- 3 tbsp unsalted butter
- 3 tbsp lightly packed brown sugar
- generous pinch nutmeg
- generous pinch cinnamon
- generous pinch ground ginger
- pinch salt
- 1/4 cup all purpose flour
- 1/4 cup finely chopped pecans
- 1/3 cup lightly packed brown sugar
- 3 tbsp chilled unsalted butter
- Preheat oven to 350℉. Peel and trim ends from parsnips, cut into 1" chunks. Boil or steam until tender, about 10 minutes depending on size. Drain well and mash with a fork or potato masher until all large chunks are broken down. The parsnips will remain stringy with small bits still visible. While parsnips are cooking, grate a cleaned piece of raw pumpkin flesh using a fine grater. Add grated pumpkin to mashed parsnips along butter, brown sugar, nutmeg, cinnamon and salt. Stir to combine. Spread evenly into a small buttered casserole dish (makes about 3 cups). Sprinkle topping evenly over casserole and bake in preheated oven for 20-25 minutes until golden and starting to bubble in the center. Remove and allow to rest for 2-3 minutes.
- Mix all ingredients in a small bowl until butter is broken down and mixture is crumbly.
Be sure to use a fine grater to grate the pumpkin. Recipe yields about 3 cups.
Recipe Source: Â Compelled To Cook
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