I decided to go all out for garlic one night and paired this with 40 Clove Garlic Chicken. In addition to adding a different garlic profile for the night, I finally discovered a squash dish that my husband really enjoyed.
- 2 acorn squash – halved and seeded
- 1 head of garlic
- 2 tablespoons grapeseed oil
- 1 yellow onion - diced
Preheat the oven to 400 degrees.
Place the squash halves, cut side down in a glass baking dish. Add enough water to the dish to cover half of the squash, and place in the oven. Also add in the oven a head of garlic wrapped in a good piece of aluminum foil and place directly on the oven rack. Roast the garlic and squash until tender, for about 1 hour. Allow to cool before handling.
In a skillet, heat the grapeseed oil over medium-high heat. Add the onion and sauté until tender, for about 6 minutes.
Scoop the cooled acorn squash flesh into a large bowl and mash until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash and add the sautéed onion. Combine well, season with salt to taste.