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Battleship Parsquashkin
Vegan Dish!
2 yellow onions, diced
2 granny smith apples, diced and additional apples to serve on side (1/2 apple per serving)
2 medium pie pumpkins
1 large parsnip
1 medium acorn squash
1 15oz can of spiced pumpkin filling
2 cups plain soymilk

Vegetable oil for coating pan and pumpkins

Ginger powder


Coat the bottom of a large pasta pot with oil, and cook onions and cubed apples on medium heat until caramelized. Be patient. While the onions are caramelizing:

Cube parsnip and squash, removing and discarding skins and any wax coating. Wash pumpkins and then remove their lids by cutting their tops off with a serrated knife. Hollow out strings and seeds with a large metal spoon.

Once onions are caramelized, stir in soy milk and canned, pre-spiced pumpkin filling. Bring to a simmer and add parsnips. Spice to taste with ginger powder, turmeric, and salt. Simmer for 20 minutes, stirring occasionally. Remove parsnip mixture from heat and stir in acorn squash.

Preheat oven to 350 degrees F. with rack in bottom position.

Generously coat the pumpkins with oil, making sure to cover stems, and place on a baking sheet. Ladle in squash and parsnip mixture, evenly distributing liquid. Top off with additional soy milk if necessary. Replace lids and wrap stems with small pieces of tin foil to prevent burning.

Bake for 2 hours.

Serve with thinly sliced green apple and crusty bread, making sure to scoop out chunks of pumpkin.

Preparation Time: 2 1/2 hours Serves: 6
Recipe Origin: United States
Submitted by:
United States
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