Garlic Mashed Acorn Squash

All of you squash fans get ready for a new and awesome way to eat acorn squash. I am so glad that Fall is just around the corner so that I have a nice excuse to make this dish frequently.  Similar to our mango salsa this is a take on a Food Network dish, please click here to see the original recipe that led us in this direction – http://www.foodnetwork.com/recipes/marcela-valladolid/roasted-acorn-squash-and-garlic-mash-recipe/index.html .

You can easily double this dish to make it for more than 2 people but since it’s just 2 of us, this is how we made this…

Ingredients:

1 acorn squash – halved and seeded
1 head garlic wrapped in foil
5 tbsp  butter (unsalted is preferred)
3/4 leek – diced (white and pale green parts only)
1 gala apple – diced
pinch of salt
1 tsp thyme

Directions:

After preheating your oven to 400 F, place the squash cut side down in a baking dish. I’m not the most experienced cook and I don’t have the best tools so I used a shallow dish meant for my toaster oven for this. Next I put water half-way up a glass baking dish and put the pan with my squash on it atop the water-filled glass baking dish. (I will supplement this post with a picture for better explanation this evening). Put the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender – most likely in and around an hour. You can use a small skewer in the squash near the end to test the firmness.

Near the end of the hour, melt 1tbsp of your butter in a small skillet. Add the leeks and apple and sauté them just until they are tender but still crisp. Add salt as you go to taste.

Once your squash is out of the oven and somewhat cooled off, scoop out the flesh of the squash into a large bowl. Use a potato masher to mash until it is smooth. Squeeze most of the roasted garlic into the squash (you will really only need about ½ – ¾ of what you roasted, use the remainder on some bread and voila fresh garlic bread!), add the rest of your butter (4tbsp) and mash. Stir in the thyme and add more salt (to taste). Right before you serve this dish top the mashed squash with your apples and leeks. Enjoy!

Again, this is the 2 person version; if you are cooking for more than 2.5 persons please visit the food network site for the full recipe as that will be what you need. It really came out quite delicious and we are looking forward to having this again in the future, seems like a great meal for fall, or even Thanksgiving!

Squash on the right and steamed kale on the left - both delicious!

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One response to this post.

  1. […] Featured recipe: Garlic Mashed Acorn Squash […]

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