Pumpkin Puree with Roasted Garlic and Thyme

Ingredients:

• 2 acorn squash, slit crosswise and seeds removed
• 1 head of garlic, wrapped in foil
• 7 tablespoons of butter
• 1 leek, diced (white parts only, discard green parts)
• 1 Gala apple, cored and cut into 1cm cubes.
• 1 teaspoon chopped fresh thyme leaves

Preparation:

1. Preheat oven to 200°C.
   
   Place the pumpkin, cut-side down, in a glass baking dish. Place the dish in the oven. Fill the baking dish with water until it reaches halfway up the dish (this will help steam the pumpkin, preventing it from drying out and making it easier to mash). Place the foil-wrapped garlic directly on the oven rack. Bake it along with the pumpkin until very soft (about 1 hour). Let cool slightly.
2. Melt 1 tablespoon (15 g) butter in a small heavy-bottomed skillet over medium-high heat. Add the leek and apple and cook until soft but still crisp, about 6 minutes. Season with salt to taste.
3. Spoon the cooled pumpkin flesh into a large bowl. Using a potato masher, mash until smooth. Unwrap the garlic and press its flesh into the pumpkin puree. Add the remaining 6 tablespoons (90 g) of butter and mash with a potato masher. Stir in the thyme and season with salt to taste. Transfer the puree to a serving bowl and top with the apple and leek.
   
   Maybe, you might be interested in another dish that can be served in a restaurant, Celery root and potato puree.