Ok sorry I missed the equinox by a few days... Ah hem, well a week plus some. What is the equinox you ask? It's the transition from summer to fall. A time when all Phoenicians royally curse the summer, because this transition is much more tangible in other climates while we are stuck with an overly exuberant sun that perseveres through October. The equinox my personal favorite of the seasonal changes. It sports my color wheels and means a whole lot more pumpkin in the kitchen! It also makes me nostalgic for falling leaves and autumn in New York. There is nothing I don't like about fall. Especially in Arizona, as fall does not symbolize the coming of chew-your-arm-off windchill winter. You win some, you lose some.
Ok another apology owed. I also missed the start of Vegan MOFO. What is vegan mofo you ask? It's the vegan month of food! October is world vegetarian month, with October 1st being the World Vegetarian Day and the day I was supposed to start blogging on my 31 day vegan montage (see the official site for more participating blogs). Hopefully despite my lack of time due to my yoga teacher training program starting and having a busy life in general, I will be able to contribute daily. Hopefully you despite your lack of time or want to analyze vegan ranting, will be able to enjoy the spirit and taste of this ultimate plant based booyakasha.
So this dish came about spur of the moment of course. Parsnips are one of my absolute favorite vegetables and taste like quintessential fall to me. But somehow every time I purchase them, they end up mingled in with the carrots and I never notice them until they are starting to prune. When they are in the beginning stages of sagging, I always revert to a mash. In a mash, it never matters what the veggie looked like before. And you get all the credit for the taste without the mess of presentation. This is a lighter mash because it's actually a blend of winter and summer squash - how perfectly equinox! Enjoy how simply season it is.
Garlicky Parsnip Mash
Makes 3-4 servings
Cook time: 15 minutes
2 c. parsnips, peeled and sliced
1 c. butternut squash, peeled and cubed
1 medium summer squash, sliced
2 garlic cloves
Pinch of salt
Place all ingredients in a large sauce pan and cover with water by about an 1-2 inches. Bring to a boil and then lower the heat to medium. Simmer until veggies are tender, about 10-15 minutes. Season with additional salt and pepper to taste. Add any fresh herbs you like to spruce it up!