ROASTED ACORN SQUASH AND GARLIC MASH
Provided by Marcela Valladolid
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn't dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.
- Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.
- Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute.
GARLIC BUTTER ACORN SQUASH
This is a savory version of the classic fall flavor of acorn squash!
Provided by Amanda
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Place each squash half in the baking dish, cut side down.
- Bake squash in the preheated oven for 30 minutes. Flip squash over and place 1 tablespoon butter and 1 teaspoon garlic into each squash. Season with salt and pepper.
- Bake squash, cut-side up until tender, about 20 more minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 206.5 calories, Carbohydrate 27 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 7.3 g, Sodium 89.7 mg, Sugar 5.5 g
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