Name: Acorn Squash with Apples & Leeks
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 3 acorn squash (halved crosswise and seeded); 1 head garlic (wrapped in foil); 3 tbsp unsalted butter (divided); 2 small leeks (diced, white and pale green parts only); 1 Gala apple (cored and diced into 1/2-inch pieces); salt (to taste); 1 tsp dried thyme leaves

Roasted acorn squash mashed with roasted garlic and butter, topped with sautéed apple and leeks.

Prep15

Cook1

Total1 15

Servings6 servings

Scale

Ingredients

▢ 3 acorn squash, halved crosswise and seeded
▢ 1 head garlic, wrapped in foil
▢ 3 tbsp unsalted butter, divided
▢ 2 small leeks, diced, white and pale green parts only
▢ 1 Gala apple, cored and diced into 1/2-inch pieces
▢ salt, to taste
▢ 1 tsp dried thyme leaves

Instructions

Preheat the oven to 400°F.
Place the squash cut side down in a glass baking dish and add water halfway up the sides. Put the foil-wrapped garlic directly on an oven rack. Roast the squash and garlic about 1 hour, until very tender. Cool slightly.
Melt 1 tablespoon of butter in a small skillet over medium-high heat. Sauté the leeks and apple until crisp-tender, 6 to 8 minutes. Season with salt.
Scoop the squash into a bowl and mash until smooth, then transfer to a food processor. Squeeze in the roasted garlic, add the remaining 2 tablespoons of butter and pulse.
Stir in the thyme, season with salt and pulse a few more times.
Spoon into a serving bowl and top with the apple and leek sauté. Enjoy!