|2 mediums||(1 1/2 to 2 lb total) acorn squash, quartered and seeded|
|3 mediums||(1/4 lb total) turnips, peeled and quartered|
|2 mediums||(1/2 lb total) potatoes, peeled and quartered|
|1 large||Shallot, peeled and chopped|
|¼ teaspoon||Ground nutmeg|
|¼ teaspoon||Ground black pepper|
|2 tablespoons||Heavy cream|
|3 tablespoons||Firmly packed dark-brown sugar|
1. Heat oven to 350'F. Place squash quarters, skin side up, in shallow baking pan. Add ½ inch water and cover pan tightly with aluminum foil. Bake 25 to 35 minutes or until squash is tender.
2. Meanwhile, in 2½-quart saucepan, place turnips; add water to cover and the bay leaf and salt. Heat to boiling over high heat.
Reduce heat to medium and cook 15 minutes. Add potatoes; cover and cook until vegetables are tender-15 to 20 minutes longer.
3. Meanwhile, in small skillet, melt butter over medium heat. Add shallot, nutmeg, and pepper; saute until tender-3 to 5 minutes.
4. Drain turnips and potatoes, discarding bay leaf. In large bowl, with electri mixer, beat turnips, potatoes, shallot mixture, and cream until well combined.
5. Cool baked squash about 5 minutes or until easy to handle. Turn each cavity up and sprinkle with brown sugar. Fill cavity of each with turnip mixture.
6. Heat broiler. Broil squash, 3 inches from heat, until whipped turnips start to brown-about 2 to 3 minutes. Arrange squash on serving plate and sprinkle with paprika, if desired. Serve immediately.
Country Living/November/1994 Scanned & edited by Di Pahl & <gg>