Roasted Acorn Squash and Garlic Mash
~ adapted from Marcela Valladolid ~
Preheat oven to 400℉… Wash clean 1 leek, chop only the white and green parts to cook.
Wrap 1 head of garlic in aluminum foil and place in the oven alongside 2 seeded acorn squashes, halved, set cut-side down in a baking dish filled halfway with water. Let the squash steam, the garlic roast, for 1 hour. Squeeze roasted garlic flesh into cooked squash; add 6 tablespoons unsalted butter, and 1 teaspoon freshly chopped thyme leaves.
Cook in 1 1/2 tablespoons unsalted butter ’til tender– the leek and 1 Gala diced apple. Top over the squash-garlic puree, salt to taste. This is a great side dish for Thanksgiving dinner.
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