Try our flavorful Fall acorn squash for the holidays!
This recipe is a great alternative to your regular mashed potatoes. Do we all get an overload of squash and sweet potato this time of year? This is a great way to throw a different taste on these two ingredients. Camila uses tropical white sweet potatoes that she grew up eating in Brazil. It has a different texture and a lighter flavor than a regular sweet potato. She also uses acorn squash instead of the regular good-old butternut squash. The brown butter, honey, roasted garlic, and sage bring everything together, and all the flavors marry in a festive way for fall.
Acorn Squash with Brown Butter and Honey
- 4 acorn squash (sliced in half and seeds removed)
- 2 white sweet potatoes (washed and unpeeled)
- 4 cloves of garlic (skins on)
- 1 tsp. ground sage
- 1/2 tsp. salt
- 4 tsp . butter
- 4 tsp. honey
- Olive oil to drizzle before roasting
- Preheat oven to 425 degrees F.
- Drizzle olive oil over split acorn squash and season with a little salt.
- On a large baking sheet, roast squash, whole sweet potato, and garlic in the oven for 30 minutes. Remove garlic from the pan, turn the potatoes and acorn squash. Return to the oven for another 30 minutes or until potatoes and squash are soft.
- Remove pan from oven and let cool.
- Scoop the cooked squash from the shell, peel the potatoes, and scrape the roasted garlic from the skins.
- In a large heavy sauté pan over medium-high heat, add the butter and stir until it begins to brown. As soon as it begins to brown, add the acorn squash, sweet potato, garlic, salt, and sage to the pan. Mash the mixture until the desired texture is achieved.
- Push the mixture to the front of the pan, to the back of the pan add the 4 teaspoons of honey, and cook until the honey bubbles and you just begin to see foam.
- Fold the squash mixture into the honey and stir.
- Serve and enjoy!