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vegetarian vednesday: roasted garlic and acorn squash mash

December 7, 2011

Life is officially busy again. While I did fix this lovely meatless dish on Monday, time to even touch  my computer eluded me until today, not that two days made much of a dent in my to-do list. I still have to study for an upcoming test, my Nana is still coming into town tomorrow, the door still needs painting, and I still have one more Christmas gift to order. Life is still busy. 

But I have put my foot down and am putting the recipe out today, rather than waiting for next Monday. And since I’ve alvays had a veakness for alliteration, I vant you to assume your best vampire voice and enjoy a slight change in schedule: Vegetarian Vednesday.

In the realm of squash, I tend to favor butternut. Its flavor and texture are perfect for soups and sauces, and when given the choice, it’s what I go for. However, when life gives me acorn squash, this recipe reminds me that variety is a very, very good thing.

 

Roasted Garlic and Acorn Squash Mash

2 acorn squash, halved crosswise and seeded
1 head garlic, wrapped in foil (I use more)
7 tablespoons butter, divided
1 leek, diced (white and pale green parts only) or 1 onion, diced
Salt
1 teaspoon freshly chopped thyme leaves

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 onions or leeks 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 onion saute.

Garnish with thyme and enjoy!

Vishing you the happiest ov Vednesdays,
Paige

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4 Comments leave one →
  1. December 16, 2011 12:39 pm

    I’m a big fan of squash, since it is something I can grow in my short summer season. I’ll have to try this recipe!

  2. December 17, 2011 11:40 pm

    I hope you do. Let me know how it comes out!

  3. January 2, 2012 9:17 pm

    Umm… Yum! This looks so good! Unfortunately in Australia we do not have acorn squash, so I’ll substitute it for butternut.

    • January 3, 2012 9:50 am

      That should be delicious too. I’d love to hear how it turns out!

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