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Mashed Acorn Squash

Updated: Friday, February 7 2014, 12:13 PM EST
Servings: 6-8

INGREDIENTS:
4 ea. Acorn Squash
¼ lbs. Butter
¼ - ½ Cup Heavy Cream
1 tsp. Cardamom
Salt and Pepper to taste

DIRECTIONS:
Preheat the oven to 375 degrees. Line a deep cookie sheet with parchment paper. Place about a ¼ inch of water into the cookie pan. Cut the Squash in half, length wise. Deseed the squash. Season the inside of the squash with salt and pepper. Place the squash cut side down onto the cookie sheet and then place into the oven. Roast until the squash is tender to the touch. In a sauce pan heat the cream and the butter until warm and melted. Add the cardamom to the liquid and steep until the squash is ready to be used. Remove the squash from the oven and let cool until able to handle without burning the hands. Scrape the flesh from the skin and place into a mixer. You can also use a potato masher and do this in a bowl. While on slow speed and using a paddle attachment slowly add in the cream butter mixture until incorporated and smooth. Taste the puree and adjust the seasoning with salt and pepper.

This recipe can be adjusted buy using any of your favorite squash or pumpkin.
Mashed Acorn Squash


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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
 
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