Turnip deliciously complements the sweetness of squash. This is an excellent vegetarian holiday main dish. Serves six to eight.
Instructions
1. Preheat the oven to 350 degrees F. Place squash, skin side up, in a shallow baking pan, add 1/2 inch water and cover tightly with aluminum foil. Bake 25 to 35 minutes or until squash is tender.
2. Meanwhile, place the turnips in a saucepan. Add water to cover and the bay leaf and salt. Heat to boiling over high heat. Reduce the heat to medium and cook for 15 minutes.
3. Add the potatoes, cover and cook until the vegetables are tender, 15 to 20 minutes longer.
4. Meanwhile, melt the butter in a small skillet over medium heat. Add the shallot, nutmeg and pepper. Cook, stirring frequently, 3 to 5 minutes, until tender.
5. Drain the turnips and potatoes. Discard the bay leaf.
6. Use an electric mixer and a large bowl and beat the turnips, potatoes, shallot mixture and cream until well combined.
7. Cool the baked squash about 5 minutes or until it's easy to handle. Turn each cavity up and sprinkle with brown sugar. Fill the cavity of each with the turnip mixture.
8. Heat the broiler. Broil the squash, 3 inches from the heat, until the whipped turnips start to brown, about 2 to 3 minutes.
9. Arrange the squash on a serving plate and sprinkle with paprika. Serve immediately.
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