Mashed Butternut Squash

Mashed Butternut Squash

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
witchboudicca
Recipe by  witchboudicca

“A recipe I conjured up for a fall/Thanksgiving celebration!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.
  3. Bake in the preheated oven until squash is tender, about 1 hour.
  4. Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.

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Reviews (3)

Rate This Recipe
BigShotsMom
1

BigShotsMom

The baking time was too long by the time I decided to cook this for dinner so I placed the seeded halves face down in a microwave safe baking dish and cooked it on high for 10 minutes, then transferred the dish to the preheated oven for 30 minutes. I mashed the squash only with a fork and then drained the excess liquid. To that I added the sour cream, cinnamon, butter, S&P and mixed. This eliminated the problem others have mentioned. I did omit the brown sugar because I wanted a savory dish, not sweet. I have to admit I was skeptical about adding the sour cream but it does work.

jas
1

jas

It is delicious, but when I used the above measures it was a bit soupy. I think if you baked it with MUCH less water, and decrease the sour cream to 1/2 cup it may work out better. Going to reheat it tomorrow for Thanksgiving so hopefully it will firm up a bit. Thanks!

cookingmom
0

cookingmom

they were pretty good and the squash taste was amazing.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 276 cal
  • 14%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 33.1 g
  • 11%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

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Simple Roasted Butternut Squash

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Butternut Squash with Onions and Pecans