Fall is full of wonderful squash in season and I it’s just another reason why fall is my favorite season. If you’re looking for a nontraditional side dish for thanksgiving then this is the dish for you. Just seed it, slice it, peel it, chop it roast it, mash it! Five easy steps to deliciousness.
- 2 acorn squash
- 4 Tbsp. melted butter
- 1/3 cup half-n-half
- salt & pepper
- ground cinnamon
- extra virgin olive oil
- Pre-heat the oven to 400 degrees.
- Cut the squash in half and remove the seeds.
- Slice the squash halves along the indented sections then remove the skin with a vegetable peeler.
- Chop the peeled squash into chunks and place in a large bowl.
- Drizzle with olive oil, season with salt & pepper and toss until evenly coated.
- Put seasoned squash chunks on a baking sheet and bake for 30 minutes (or until fork tender).
- Place cooked squash in a medium sauce pot, add melted butter and cream. Beat with an electric hand mixer until creamy and smooth.
- Add approx. 1.5 tsp. cinnamon and one more pinch of salt. Mix well, taste and adjust seasonings to your liking.
This recipe yields 1 quart.