6/11/2012 Basket - Roasted Acorn Squash and Garlic Mash

Roasted Acorn Squash and Garlic Mash
Produce from this basket: Acorn squash, apple
Other produce: Garlic, leeks (Mexican onion, green onion)

Ingredients:
- 2 acorn squash
- 1 head garlic
- 6 T. butter
- 1 leek, diced (we used Mexican onion, you could also use green onion)
- 1 Gala apple, cored and diced into 1/2 inch pieces (we used one small Granny Smith and one small Fuji)
- Salt & pepper
- 1/4 to 1/2 t. dried thyme
- 1 T. olive oil


Preheat the oven to 400 degrees.

Cut acorn squash in half, and scoop out the seeds. Place in a glass baking dish and fill with water until the squash are halfway covered. Remove the peel from 1 head of garlic without breaking off the cloves. Then wrap the garlic head in aluminum foil. Cook the squash and foil in the same oven for one hour.

Heat olive oil in a small skillet over medium-high heat. Add the leek (Mexican/green onion) and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.

Once the squash and garlic have cooled, scoop the squash flesh into a large bowl. Squeeze the garlic flesh in to the same bowl. Add the butter to the squash and garlic and beat with an egg beater until smooth. Stir in the thyme and season with salt and pepper to taste.

Place the squash/garlic/butter mixture in serving bowl and top with apple and leek (onion) saute.


Modified from: http://www.foodnetwork.com/recipes/marcela-valladolid/roasted-acorn-squash-and-garlic-mash-recipe/index.html