Recipe by Doug Matthews
"Any winter squash or combination of winter squash can be used. A nice complement to or substitute for mashed potatoes."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
butternut squash, halved and seeded
light sour cream
salt and pepper to taste
I tried this recipe before and gave it 4 stars. This time I made a few slight changes and WOW what a difference!! You can easily microwave the squash, place skin side down on large plate(prick skin first all over) heat for about 15-20 minutes til tender, I sprinkled with salt and pepper too. Then do NOT use marg..please do yourself a favour and use REAL butter!! Also a tiny pinch of brown sugar and a dash of cinnamon (shhh) it's the secret ingredient!! Add a good dose of REAL butter again just before serving and a little S & P too. This got rave reviews for my Canadian Thanksgiving dinner and I've been craving it ever since!
As written this is a little ho-hum as well as slightly problematic but a couple of quick and easy fixes make this the perfect squash side dish. First, use butter, not margarine - nothing beats the taste of real butter. Second, season this up. I don't like cinnamon or any sweetness with squash, nor do I like any seasoning that overpowers. A little garlic powder would have been fine, but I also added some Penzey's Fox Point Seasoning as well. Don't add the full amount of sour cream called for or you'll risk making this too "sloppy." Once mixed, I turned the squash into a baking dish and put it in a 350 degree oven for about 25 minutes till heated through. This also dried it out a little and gave it a thicker consistency. When you make this, think mashed potatoes, and what you'd do with them - it would work for this too. Once out of the oven I topped it with another dab of butter and a sprinkle of fresh chopped parsley. Now this was good - thick and creamy, delicately seasoned with a subtle and pleasant tang. This would make a great Thanksgiving dish as it would be very easy to hold in a warm oven or Crock Pot until serving time. Hubs and I both enjoyed this a great deal.
This is a 5 with my modifications, which were minimal. I baked the squash (I used one long heavy one) cut side down in a 1/4 inch of water, at 375 degrees, for a LONG TIME. When the skin is burning, the squash is done. This brings out the flavor and mellows out the texture of winter squash. I scooped it out and added 2-3 TB of butter and about 2/3 cup sour cream. No salt or pepper - instead a heatlhy sprinkling of cinnamon, nutmeg, cloves and allspice (about a pinch of each?). Blended well with a hand-mixer. This was FABULOUS.
I have a recipe that is similer, but very different. First instead of bakinf it with water, bake cut side up with just enough water to keep it from burning and cook a much shorter time(you want it soft but firm). Cut the sour cream in half and add a couple of tablespoons of brown sugarand some cinnamon. Because of the sugar and cinnamon the kids will love it and by not cooking it so long you will have a better texture.
12/04 edit - My recipe with some changes since '01 - Baked the squash cut side up for more density and that made for a firmer whipped end product. You can also throw the whole mixture back in the oven to cook out some of the excess mositure. Try some Tabasco Chipotle for a little extra spice to it.
This recipe was very good! I took Doug's updated advice and baked it after I whipped it and some of the moisture did bake out of it. It still was a bit runny so the next time I made it, I put some seasoned bread crumbs on the top before baking. This added some extra "texture" to the dish and the flavor contrast was nice. By the way, I also substituted cream cheese for the sour cream. VERY tasty!!
Personally, I like the butternut squash just plain, without any sour cream. It surprisingly sweet, without any sugar or honey!
So delicious. I could live on Butternut Squash - won't part with this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Whipped Butternut Squash
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 83
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make light and crispy squash cakes.
A creamy squash casserole with a custard-like texture and crunchy topping.
Learn how to make maple syrup- and dark rum-glazed butternut squash.