Mashed Acorn Squash with Forty Cloves of Garlic
Nutrivore Score: 1244
Ingredients
- 2 large acorn squash about 1 1/2 pounds
- 3 heads garlic
- 1 1/2 teaspoon olive oil
- 1 teaspoon truffle salt
- 2 tablespoons olive oil
- 1 tablespoon chives for optional garnish
Instructions
- Preheat to oven to 350F.
- Cut the acorn squash in half and remove the seeds. Place the haves cut side up on a rimmed baking sheet.
- In a bowl, toss the garlic cloves with 1 1/2 teaspoons of olive oil and distribute evenly among the 4 squash half middles. Sprinkle the squash halves with the truffle salt.
- Roast for 1 hour 15 minutes or until the squash is soft.
- Scoop out the squashed and garlic and mash with a fork. Mix in the olive oil and serve.
Nutrition
Nutrition Facts
Mashed Acorn Squash with Forty Cloves of Garlic
Amount per Serving
Calories
128
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
7
mg
0
%
Potassium
555
mg
16
%
Carbohydrates
20
g
7
%
Fiber
2
g
8
%
Sugar
0.1
g
0
%
Protein
2
g
4
%
Vitamin A
529
IU
11
%
Vitamin C
20
mg
24
%
Calcium
73
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Acorn squash is delicious baked and mashed even without the garlic.