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  Recipe Home » Vegetables » Baked Potatoes Stuffed With Acorn Squash - Ma
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  Baked Potatoes Stuffed With Acorn Squash - Ma
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 148
Ingredients:
2 Acorn squash (about 1 lb each), halved lengthwise and seeded
3 cup Coarse sea salt
4 Idaho potatoes (about 2 lb), scrubbed and dried
2 tbsp Olive oil
3 tbsp Finely chopped fresh sage
3 tbsp Finely chopped shallots
1 tbsp Heavy cream
1 1/2 tsp Salt
Pinch of freshly ground pepper
1/4 cup Freshly grated Parmesan
Instructions:
1. Heat oven to 425'. Place squash on a parchment-lined baking sheet,
cut side down, and bake until tender, 25 to 30 minutes. Set aside
until cool enough to handle. Scoop out flesh; discard the skin. Puree
in a food mill or food processor; drain in a sieve set over a bowl,
about 1 hour.

2. Pour the sea salt into a large roasting pan and place potatoes on
top. Bake for 1 hour. Set aside until potatoes are cool enough to
handle. Reserve salt in the roasting pan.

3. Cut a shallow slash along the top of the potatoes from end to end.
Carefully remove the flesh with a melon baller, leaving 1/4 inch
inside the skin, and put it through a food mill or potato nicer. Set
aside.

4. In a medium saute pan, heat the olive oil over low heat. Add sage
and shallots and saute until shallots are translucent, about 5
minutes. Add squash, potatoes, heavy cream, salt, and pepper. Raise
heat to medium and cook for 10 minutes, stirring occasionally. Stir
in Parmesan and remove from heat.

5. Heat oven to 350'. Spoon filling into a pastry bag fitted with a
large plain tip and fill each potato skin to 1/4 inch over the top.
Return stuffed potatoes to the reserved salt and bake for 30 minutes.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
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