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Roasted Acorn Squash Mash

Roasted Acorn Squash mash

Half cut Acorn Squash filled with mashed Acorn Mash topped with Hazelnuts & Pomegranate


Appetizer for 4-8 people

  • 1 large Acorn Squash
  • 3 tbsp Olive oil
  • ¼ cup Half & Half
  • ¼ cup Hazelnuts
  • ¼ Palm Granite
  • 1 tsp Salt


  • Preheat oven to 400 degrees F.
  • Wash, dry, cut in half and deseed acorn squash
  • Rub squash with a touch of olive oil and salt.
  • On a baking tray, add acorn squash and bake for 30-40 minutes.
  • Bake squash until top gets color.
  • Chop nuts and place on a baking tray, roast nuts for 5 minutes or until golden.
  • With one half of the squash, scoop out the innards and place into a mixing bowl.
  • Add the Half & Half, remaining oil and salt and mash with a potato masher until smooth.
  • Add mash to the second half of the acorn shaped like a bowl, add to scooped out center.
  • Place onto a serving dish and top with nuts and Palm granite.
  • Serve at any Holiday meal instead of the classic sweet potato pie.