Acorn Squash with Apples & Leeks
Roasted acorn squash mashed with roasted garlic and butter, topped with sautéed apple and leeks.
Servings 6 servings
Calories 195kcal
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!
Notes
Adapted from Marcela Valladolid.
Card added in October 2026 from the original post. Nutrition is an estimate per serving.
Nutrition
Calories: 195kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g