 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This is so delicous and is equally as good with acorn squash. It makes a beautiful side dish to decorate the Thanksgiving Table!! Ingredients:
8 tiny pumpkins (11oz each) or 8 acorn squash, top quarters and seeds discarded (11oz each) |
4 tablespoons unsalted butter, melted |
5 medium unpeeled shallots |
2 -2 1/2 lbs sugar pumpkin or 2 -2 1/2 lbs butter nut squash, halved tlengthwise and seeds discarded |
salt |
fresh ground pepper |
3 tablespoons heavy cream |
1 1/2 teaspoons finely chopped thyme, plus thyme sprigs, for garnish |
Directions:
1. Preheat the oven to 425°F Cut a thin slice from the base of each acorn squash and set upright on a baking sheet. Brush the tops with 1 tablespoons of the butter. Wrap the shallots loosely in the foil.
2. Brush the cut sides of the sugar pumpkins with 1 tablespoons of the butter and season with salt and pepper. Set cut sides down on another baking sheet.
3. 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 are pumpkins are golden. Keep the squash warm; let the sugar pumpkins and shallots cool slightly. Squeeze the soft shallots from the skins, coarsely chop the shalots and fransfer to a bowl.
4. Scoop the sugar pumpkins from their skins, add to the shallots and mash with rhe 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.
|
|