It’s Autumn, and one of the husband’s final batches of produce from the farm he interns at included a variety of squash. So, last night with two acorn squashes handy, and a bit of stress cooking needed, I got to work concocting my newest recipe for:
Mashed Acorn Squash
Gluten Free Mashed Acorn Squash
Author: Celtic Celiac
Ingredients
- 2 large acorn squash (cut in half and deseeded)
- 1 head of garlic (cloves seperated and peeled)
- 2 Tbsp Butter, or butter alternative
- 1 tsp dried crushed sage
- ½ tsp salt
- ½ tsp crushed black pepper
Instructions
- Heat oven to 400 degrees.
- Pour about one inch of water into a deep baking dish, and arrange the squash cut side down in the dish.Wrap the garlic in foil.
- Place both in the headed oven and bake for 1 hour.
- Remove squash and garlic from the oven, let cool.
- Scoop the squash pulp out of the skins into a large bowl, and then mash in the garlic.
- Once combined, add the remaining ingredients and mix thoroughly.