Baked Potatoes Stuffed With Acorn Squash Recipe

Baked Potatoes Stuffed With Acorn Squash Recipe

Ingredients:

2 pcs of squash (1 lb each, acorn); halved lengthwise then seeded
3 c of coarse salt (sea)
4 pcs of potatoes (Idaho, 2 lbs), scrubbed clean then dried
2 Tbsps of oil (olive oil)
3 Tbsps of sage (fresh); chopped finely
3 Tbsps of shallots; chopped finely
1 Tbsp of cream (heavy)
1-1/2 tsps of salt
1/8 tsp of pepper (freshly ground)
1/4 c of freshly grated cheese (Parmesan)

Instructions:

Preheat the oven at 425 degrees. Place the squash onto a waxed paper-lined cooking sheet, with cut facing down.

Bake inside preheated oven for 25-30 mins till tender; set on the side till cooled. Scoop the squash flesh then place inside a processor; puree smoothly then drain on the sieve placed above a clean bowl for one hr.

Pour salt onto a (roasting) pan then place the Idaho potatoes above. Bake them for one hr. Set on the side till cooled. Save the salt inside the pan.

Cut the tops of potatoes and then scoop their flesh using a (melon) baller; leave a 1/4-inch inside. Place their flesh inside the processor. Set on the side.

Heat oil inside a pan above gentle heat then saute sage with shallots for 5 mins till shallots become translucent.

Add potatoes, squash, salt, pepper, and cream. Increase the heat into medium then cook mixture for ten mins while occasionally stirring. Add cheese then stir thoroughly; take out from the heat.

Preheat the oven at 350 degrees F. Spoon the filling onto a piping bag then fill onto potato shells, about 1/4-inch above their tops. Place potatoes back above the saved salt. Bake again for half an hour.

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