Acorn Squash With Whipped Turnips - Country Living Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 medium: , (1 1/2 to 2 lb total) acorn
2 tbsp: Butter,
-squash, quartered
1 large: Shallot, peeled and chopped
-and seeded,
1/4 tsp: Ground nutmeg,
3 medium: , (1/4 lb total) turnips,
1/4 tsp: Ground black pepper,
-peeled and quartered,
2 tbsp: Heavy cream,
1: Bay leaf,
3 tbsp: Firmly packed dark-brown,
1/2 tsp: Salt,
-sugar,
2 medium: , (1/2 lb total) potatoes,
Paprika, opt.
-peeled and quartered,
Directions:
1. Heat oven to 350F. Place squash quarters, skin side up, in shallow
baking pan. Add 1/2 inch water and cover pan tightly with aluminum
foil. Bake 25 to 35 minutes or until squash is tender.
2. Meanwhile, in 2 1/2-quart saucepan, place turnips; add water to
cover and the bay leaf and salt. Heat to boiling over high heat.
Reduce heat to medium and cook 15 minutes. Add potatoes; cover and
cook until vegetables are tender-15 to 20 minutes longer.
3. Meanwhile, in small skillet, melt butter over medium heat. Add
shallot, nutmeg, and pepper; saute until tender-3 to 5 minutes.
4. Drain turnips and potatoes, discarding bay leaf. In large bowl,
with electri mixer, beat turnips, potatoes, shallot mixture, and
cream until well combined.
5. Cool baked squash about 5 minutes or until easy to handle. Turn
each cavity up and sprinkle with brown sugar. Fill cavity of each
with turnip mixture.
6. Heat broiler. Broil squash, 3 inches from heat, until whipped
turnips start to brown-about 2 to 3 minutes. Arrange squash on
serving plate and sprinkle with paprika, if desired. Serve
immediately.
Country Living/November/1994 Scanned & edited by Di Pahl &
Source from luhu.jp
baking pan. Add 1/2 inch water and cover pan tightly with aluminum
foil. Bake 25 to 35 minutes or until squash is tender.
2. Meanwhile, in 2 1/2-quart saucepan, place turnips; add water to
cover and the bay leaf and salt. Heat to boiling over high heat.
Reduce heat to medium and cook 15 minutes. Add potatoes; cover and
cook until vegetables are tender-15 to 20 minutes longer.
3. Meanwhile, in small skillet, melt butter over medium heat. Add
shallot, nutmeg, and pepper; saute until tender-3 to 5 minutes.
4. Drain turnips and potatoes, discarding bay leaf. In large bowl,
with electri mixer, beat turnips, potatoes, shallot mixture, and
cream until well combined.
5. Cool baked squash about 5 minutes or until easy to handle. Turn
each cavity up and sprinkle with brown sugar. Fill cavity of each
with turnip mixture.
6. Heat broiler. Broil squash, 3 inches from heat, until whipped
turnips start to brown-about 2 to 3 minutes. Arrange squash on
serving plate and sprinkle with paprika, if desired. Serve
immediately.
Country Living/November/1994 Scanned & edited by Di Pahl &
Source from luhu.jp