Recipe by witchboudicca
"A recipe I conjured up for a fall/Thanksgiving celebration!"
Watch video tips and tricks
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.
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
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A super-simple, savory side dish that’s ready in no time.
See how to make light and crispy squash cakes.
A creamy squash casserole with a custard-like texture and crunchy topping.