Roasted Acorn Squash and Garlic Mash

Name: Roasted Acorn Squash and Garlic Mash
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 to 6 servings
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

Recipe courtesy of Marcela Valladolid

Show: Mexican Made Easy

Episode: Great Side Dishes

Roasted Acorn Squash and Garlic Mash

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Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

215

Total Fat

14

Saturated Fat

9

Carbohydrates

24

Dietary Fiber

3

Sugar

4

Protein

2

Cholesterol

36

Sodium

497

Total: 1 hr 20 min
Prep: 15 min
Cook: 1 hr 5 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

215

Total Fat

14

Saturated Fat

9

Carbohydrates

24

Dietary Fiber

3

Sugar

4

Protein

2

Cholesterol

36

Sodium

497

Total: 1 hr 20 min
Prep: 15 min
Cook: 1 hr 5 min

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.