Recipe by witchboudicca
"A recipe I conjured up for a fall/Thanksgiving celebration!"
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butternut squash, halved and seeded
water, or as needed
salt and ground black pepper to taste
fresh parsley, or as desired
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!
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.
The sour cream really works with this recipe. I steamed my squash instead, skipped the cinnamon and instead added small amounts of thyme, curry powder and ginger. I also doubled the brown sugar. Divine.
Start real slow with the sour cream - I ruined mine right off the bat. Soupy and white.
they were pretty good and the squash taste was amazing.
* Percent Daily Values are based on a 2,000 calorie diet.
Mashed Butternut Squash
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 150
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