Recipe for Fall: Cheesy Mashed Potato-Stuffed Acorn Squash

It's getting cold outside! Our amazing former massage therapist Laurel passed on this recipe to me last year from her blog Tofu Robotics, and I'm just dying to revisit it again, now that the weather is getting cooler. This is the best comfort food! "Seriously. If I could eat this everyday, I would!"

Cheesy Mashed Potato-Stuffed Acorn Squash

1 medium-sized acorn squash 5 medium-sized potatoes of your favorite variety extra virgin olive oil 6 crimini mushrooms, sliced 1 shallot, sliced 6 cloves garlic, minced 1 TBSP balsamic vinegar 2 TBSP butter 1/4 C milk 3 scallions, sliced 4 oz goat cheese 1/2 C chopped walnuts, toasted parmesan cheese, grated salt and pepper, to taste

Start by halving and deseeding the squash. Drizzle with olive oil, salt and pepper, and roast at 400 degrees until tender, about 40 minutes. Wash potatoes well and chop roughly. Add to boiling water and boil until very soft, about fifteen minutes. Meanwhile, get some olive oil heated in a skillet and saute the mushrooms, shallot, and garlic over medium heat until soft and fragrant, about ten minutes. Add balsamic vinegar and saute for another minute or two. Strain potatoes and return to pot. Add butter and milk and mash well. Add sauteed mushrooms, scallions, goat cheese, toasted walnuts, salt, and pepper, and stir until everything is combined.

When squash is tender, remove from oven. Fill cavities with mashed potatoes until overflowing. Smother with grated parmesan cheese. Return to oven for about ten minutes until cheese is melty and browned. Serve hot!

Yummmmm!