- Active Time 10m
- Total Time 1h
- Eight 11-ounce golden acorn squash or pumpkins, top quarters and seeds discarded
- 4 tablespoons unsalted butter, melted
- 5 medium unpeeled shallots
- Two 2 1/2-pound sugar pumpkins or butternut squash, halved lengthwise and seeds discarded
- Salt and freshly ground pepper
- 3 tablespoons heavy cream (optional)
- 1 1/2 teaspoons finely chopped thyme, plus thyme sprigs, for garnish
Preheat the oven to 425 degrees F. Cut a thin slice from the base of each acorn squash and set upright on a baking sheet. Brush the tops with 1 tablespoon of the butter. Wrap the shallots loosely in foil.
Brush the cut sides of the sugar pumpkins with 1 tablespoon of the butter and season with salt and pepper. Set cut-side down on another baking sheet.
Roast the sugar pumpkins for about 50 minutes, or until tender; roast the acorn squash and shallots for about 40 minutes, or until the shallots are soft and the pumpkins are golden. Keep the squash warm; let the sugar pumpkins and shallots cool slightly. Squeeze the soft shallots from their skins, coarsely chop the shallots and transfer to a bowl.
Scoop the sugar pumpkins from their skins, add to the shallots and mash with the remaining 2 tablespoons of butter, the cream and the chopped thyme. Season with salt and pepper. Spoon the mixture into the acorn squash, garnish with thyme sprigs and serve warm.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
258 calories; 6g total fat; 16mg cholesterol; 14mg sodium; 53g carbohydrates; 6g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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