Recipe courtesy of Marcela Valladolid
Roasted Acorn Squash and Garlic Mash
Total:
1 hr 20 min
Prep:
15 min
Cook:
1 hr 5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
15 min
Cook:
1 hr 5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
15 min
Cook:
1 hr 5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 acorn squash, halved crosswise and seeded
  • 1 head garlic, wrapped in foil
  • 7 tablespoons unsalted butter, divided
  • 1 leek, diced (white and pale green parts only)
  • 1 Gala apple, cored and diced into 1/2-inch pieces
  • Salt
  • 1 teaspoon freshly chopped thyme leaves

Directions

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Baby Potatoes with Rosemary and Garlic

Recipe courtesy of Justine Simmons

Grilled Asparagus with Zucchini and Squash

Recipe courtesy of Michelle Jones

Roasted Butternut Squash Risotto

Recipe courtesy of Tiffani Thiessen

Butternut Squash and Black Bean Chili

Recipe courtesy of Laura Vitale

Butternut Squash with Quinoa, Spinach and Walnuts

Recipe courtesy of Bobby Deen

Roasted Tomatillo Salsa with Chipotle and Roasted Garlic

Recipe courtesy of Roberto Santibanez

Butternut Squash Soup with Chipotle Cream

Recipe courtesy of Marcela Valladolid

Heavenly Sauteed String Beans with Garlic

Recipe courtesy of Patti LaBelle

On TV

Fudge Factor

So Much Pretty Food Here