Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same flyer prices and deals online. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Two Toned Vegetable and Squash Mash https://www.metro.ca/userfiles/image/recipes/puree-legumes-courge-11356.jpg PT15M PT35M PT50M
Preheat oven to 325°F (163°C).In a small saucepan, add cubed squash, 1 cup of fairlife® ultrafiltered milk, maple syrup, and garlic.In another small saucepan, add cubed parsnip and 1 cup of fairlife® ultrafiltered milk.Bring both saucepans to a simmer; reduce heat to low, and cook covered with lid ajar for 25 minutes.Purée or mash squash in the saucepan and season to taste with salt and pepper.Purée or mash parsnip in the other saucepan; stir in sour cream dip and season to taste with salt and pepper. Let both mashes cool enough to pipe.Fit two piping bags with large star piping tips; fill each with a mash.Pipe alternate coloured rows of rosettes into a 10” oval or similar sized baking dish. Drizzle mash rosettes with melted butter.Broil in oven for 8-10 minutes until light golden brown.Garnish with chives and parsley and serve.The trademarks that appear are the property of their respective trademark owners.
10
5 1 5 5
5 cups (1,2 L) peeled and seeded, 1/2 '' inch (2,5 cm) cubed kabocha or butternut squash 5 cups (1,2 L) peeled, 1/2'' inch (2,5) cubed parsnips 2 cups (500 ml) ultrafiltered fairlife® 2% milk 1/4 cup (60 ml) Irresistibles dark maple syrup 2 clove garlic 1/2 cup (125 ml) Irresistibles onion sour cream dip 2 tablespoons (30 ml) Selection salted butter melted 1 tablespoon (15 ml) chopped chives 1 tablespoon (15 ml) chopped parsley To taste salt and pepper
Two Toned Vegetable and Squash Mash

Two Toned Vegetable and Squash Mash

Rate this recipe
1 Vote
10
Main course
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 5 cups
    (1,2 L)
    peeled and seeded, 1/2 '' inch (2,5 cm) cubed kabocha or butternut squash
  • 5 cups
    (1,2 L)
    peeled, 1/2'' inch (2,5) cubed parsnips
  • 2 cups
    (500 ml)
    ultrafiltered fairlife® 2% milk
    You might like:

    Flyer Deals  (3)
    NATREL ORGANIC, LACTOSE FREE OR PLUS MILK

    NATREL ORGANIC, LACTOSE FREE OR PLUS MILK

    $5.99 ea.

    2 L SELECTED VARIETIES


    NATREL ORGANIC, LACTOSE FREE OR PLUS MILK

    NATREL ORGANIC, LACTOSE FREE OR PLUS MILK

    $5.99 ea.

    2 L SELECTED VARIETIES


    ORGANIC MEADOW MILK

    ORGANIC MEADOW MILK

    $6.49 ea.

    2 L


  • 1/4 cup
    (60 ml)
    Irresistibles dark maple syrup
  • 2
    clove garlic
  • 1/2 cup
    (125 ml)
    Irresistibles onion sour cream dip
  • 2 tablespoons
    (30 ml)
    Selection salted butter melted
  • 1 tablespoon
    (15 ml)
    chopped chives
  • 1 tablespoon
    (15 ml)
    chopped parsley
  • To taste
    salt and pepper
    You might like:

    Flyer Deals  (2)
    WINDSOR SALT SEA

    WINDSOR SALT SEA

    $3.99 ea.

    500 g SELECTED VARIETIES


    WINDSOR SALT SEA

    WINDSOR SALT SEA

    $3.99 ea.

    500 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat oven to 325°F (163°C).

In a small saucepan, add cubed squash, 1 cup of fairlife® ultrafiltered milk, maple syrup, and garlic.

In another small saucepan, add cubed parsnip and 1 cup of fairlife® ultrafiltered milk.

Bring both saucepans to a simmer; reduce heat to low, and cook covered with lid ajar for 25 minutes.

Purée or mash squash in the saucepan and season to taste with salt and pepper.

Purée or mash parsnip in the other saucepan; stir in sour cream dip and season to taste with salt and pepper. Let both mashes cool enough to pipe.

Fit two piping bags with large star piping tips; fill each with a mash.

Pipe alternate coloured rows of rosettes into a 10” oval or similar sized baking dish. Drizzle mash rosettes with melted butter.

Broil in oven for 8-10 minutes until light golden brown.

Garnish with chives and parsley and serve.

The trademarks that appear are the property of their respective trademark owners.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.