Mashed Butternut Squash Recipe - Allrecipes.com
Mashed Butternut Squash Recipe
  • READY IN hrs

Mashed Butternut Squash

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

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 More Reviews

Nov 27, 2013

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!

 
Jan 20, 2014

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.

 

3 Ratings

Nov 27, 2013

they were pretty good and the squash taste was amazing.

 

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Nutrition

  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 158 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

witchboudicca
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