Things You'll Need:
- 2 medium-sized acorn squash quartered and seeded
- bay leaf
- 2 tbsp. butter
- 3 tbsp. firmly packed dark brown sugar
- 2 tbsp. heavy cream
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground black pepper
- 2 medium-size potatoes peeled and quartered
- 1/2 tsp. salt
- 1 large shallot peeled and chopped
- 3 medium-size turnips peeled and quartered
- paprika
- Aluminum Foil
- Aluminum Foil
- Groceries
- Baking Pans
- Electric Mixer
- Measuring Spoons
- Mixing Bowls
- Nonstick Skillets
- Saucepans
- Serving Platters
- Saucepans
- Mixing bowls
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Step 1
Preheat the oven to 350 degrees F. Place squash, skin side up, in a shallow baking pan, add 1/2 inch water and cover tightly with aluminum foil. Bake 25 to 35 minutes or until squash is tender.
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Step 2
Meanwhile, place the turnips in a saucepan. Add water to cover and the bay leaf and salt. Heat to boiling over high heat. Reduce the heat to medium and cook for 15 minutes.
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Step 3
Add the potatoes, cover and cook until the vegetables are tender, 15 to 20 minutes longer.
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Step 4
Meanwhile, melt the butter in a small skillet over medium heat. Add the shallot, nutmeg and pepper. Cook, stirring frequently, 3 to 5 minutes, until tender.
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Step 5
Drain the turnips and potatoes. Discard the bay leaf.
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Step 6
Use an electric mixer and a large bowl and beat the turnips, potatoes, shallot mixture and cream until well combined.
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Step 7
Cool the baked squash about 5 minutes or until it's easy to handle. Turn each cavity up and sprinkle with brown sugar. Fill the cavity of each with the turnip mixture.
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Step 8
Heat the broiler. Broil the squash, 3 inches from the heat, until the whipped turnips start to brown, about 2 to 3 minutes.
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Step 9
Arrange the squash on a serving plate and sprinkle with paprika. Serve immediately.
