Acorn squash is one of those seasonal ingredients that makes me so giddy I want to do a jig in store when I see them. The subtle, sweet and mildly nutty flavor of this squash plus its fun shape make it my hands down favorite squash. Earlier this year I posted the acorn squash dip passed down from the Goddess herself, my mother Loretta Festa (did you know 'Loretta' means laurel as in the wreath or the tree? kinda sweet). This time the recipe is all my own. I still wanted to use the squash as a container just like dip, so the obvious idea is to stuff it. But with what? With what morsels of deliciousness will pair well with my lovely, light squash? Why, mashed freakin' potatoes of course!
In my last pizza post, I stated that pizza is a great cupboard cleaner. Well, the same goes for mashed potatoes. The flavor possibilities are literally endless. Here's how this little ditty all came together:
1 medium acorn squash, halved and de-seeded
light brown sugar
Olivio spread (or butter, margarine or olive oil)
5 white potatoes
1/2 cup Feta Cheese
2 garlic cloves
5-6 Basil leaves
1/4 heavy cream
1/8 cup butter or Olivio
coarse ground pepper
Heat the oven to 375.
Half and de-seed the acorn squash. I steam mine first for 7-10 minutes to help with the halving.
Rub butter, spread or olive oil inside and out of the squash halves.
Sprinkle salt, pepper, and light brown sugar inside and out.
In a glass baking dish, but halves flesh side down, cover with plastic wrap and microwave for 12 minutes.
While the halves are microwaving, bring water to a boil in medium saucepan.
Cut up potatoes into large bites and add to the water. Salt the water.
Let potatoes boil until a piece is easily pierced with a fork.
Minced 2 cloves of garlic and chop up basil leaves.
Drain the potatoes, add to mixing bowl.
Add cream, butter, Feta cheese, garlic, basil, salt and coarse black pepper.
Using a potato masher, combine all ingredients until silky smooth.
Take acorn squash out of the microwave and flip the halves over using tongs.
Fill each half with mashed potato and put in the oven.
Bake for 10-15 minutes until the squash starts to brown.
Garnish with a basil leaf, and TA DA YO!