Mashed Roasted Cinnamon Acorn Squash

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.

Ingredients

  • 2 acorn squash
  • 4 Tbsp. melted butter
  • 1/3 cup half-n-half
  • salt & pepper
  • ground cinnamon
  • extra virgin olive oil

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Directions

  • 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.

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