Turn on the oven on 380F/190C

Wash the acorn squash and place in the oven in an oven-safe dish. Bake for 45 minutes or until the acorn squash is soft but not falling apart.

Meanwhile, in a small pot with boiling-hot water, cook peeled & cut potato for about 20 minutes or until soft.

Wash the mushrooms well to discard dirt and cut to thin slices. Place the slices on a skillet and fry on medium-high heat for 3-4 minutes to dry out the mushrooms and get them somewhat tanned. Reduce the heat to low-medium and add the minced garlic and coarse salt and stir for a few more minutes until well-cooked.

Mash the potato, and add salt, butter and black peppercorn.

When the acorn squash is ready, take it out of the oven, and let it cool for a few minutes. I can't wait and always work with it as soon as it's out of the oven, so it really depends on how much burns you are willing to take in order to get it done faster :)

Cut off the top part (where the stipe is) of the squash.

With a spoon, gently remove all the seeds from the inside of the squash. Then gently scrape out about half of the fruit's wall and add it to the potato bowl. Mix it well and place back in the squash.

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Place the fried mushrooms on top of the mashed mixture and serve with sour cream on top or on the side.