Roasted Maple Pecan Acorn Squash
A comforting combination of creamy mashed potatoes, tender green cabbage, and crisp bacon, finished with butter, milk, salt, and black pepper. The cabbage and bacon are gently folded into the potatoes to preserve a light, fluffy texture.
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Ingredients
- ½ cup milk
- 6 strips bacon
- 3 cups green cabbage chopped
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 2 pounds potatoes
- 1½ teaspoons salt separated for use throughout the recipe
Instructions
- Peel the 2 pounds of potatoes and cut them into similarly sized pieces so they cook at an even rate.
- Transfer the potatoes to a large saucepan or pot and add enough water to cover them completely. Stir in 1 teaspoon of the salt.
- Bring the water to a full boil over high heat. Lower the heat to maintain a steady simmer and cook for approximately 15–20 minutes, or until the potato pieces are easily pierced with a fork.
- Drain the potatoes thoroughly once tender.
- While the potatoes cook, prepare the 3 cups of chopped green cabbage if it has not already been cut.
- Place the cabbage in a separate pot and pour in only enough water to cover the base, approximately ½ cup or the minimum amount required to create steam.
- Cook over medium heat for roughly 8–10 minutes, until the cabbage becomes tender. Drain away any remaining liquid.
- Cook until the bacon is crisp and evenly golden, turning the slices when necessary.
- Transfer the cooked bacon to a paper towel-lined surface to remove excess grease. When it is cool enough to handle, break or crumble it into small pieces.
- If desired, reserve a small quantity of the rendered bacon fat for drizzling over the finished dish.
- Return the hot, drained potatoes to their pot.
- Add the 4 tablespoons of unsalted butter along with the ½ cup of warm milk. Mash the potatoes until creamy and smooth.
- For the most desirable consistency, complete the mashing process while the potatoes remain hot.
- Season the mashed potatoes with ½ teaspoon of salt.
- Fold the ingredients together gently until the cabbage and bacon are evenly dispersed throughout the potatoes.
- Avoid excessive stirring, as minimal mixing helps maintain a soft and fluffy potato texture.
- Taste the finished mixture and season with the remaining salt as needed, along with the ½ teaspoon of ground black pepper.
- Serve the dish while warm.
Notes
- For additional richness, a small pat of butter may be placed over the top immediately before serving.
- A modest amount of reserved bacon drippings may also be spooned over the finished dish for a deeper bacon flavor.