Sunday, December 18, 2011

Harvest Happy - Acorn Squash

Now that we're receiving a weekly farm share, it's pretty much a guarantee that we'll be one winter squash richer every seven days.  And since we've accumulated four acorn squash, it's time to start gobbling their riches.

Mark is eager to try this Acorn Squash and Garlic Mash he found on the food network website:

Roasted Acorn Squash and Garlic Mash

  • 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

Preheat the oven to 400 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.


~Miss Greenish Thumb~

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