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Whipped Butternut Squash
SUBMITTED BY:
Doug Matthews
PHOTO BY:
RandySweet
"Any winter squash or combination of winter squash can be used. A nice complement to or substitute for mashed potatoes."
RECIPE RATING:
Read Reviews
(43)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 butternut squash, halved and seeded
1/2 cup margarine
1 cup light sour cream
salt and pepper to taste
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place squash halves cut side down in a medium baking dish with enough water to cover. Cover, and bake 1 hour in the preheated oven, until tender.
Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper.
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REVIEWS
Reviewed on Feb. 3, 2005 by PALS
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PALS
Feb. 3, 2005
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.
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29 users found this review helpful
I have a recipe that is similer, but very different. First instead of bakinf it with water,...
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Reviewed on Oct. 11, 2007 by
Allison
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Allison
Oct. 11, 2007
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!
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18 users found this review helpful
I tried this recipe before and gave it 4 stars. This time I made a few slight changes and WOW...
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Reviewed on Aug. 6, 2007 by
CROWCHICK
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CROWCHICK
Aug. 6, 2007
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.
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17 users found this review helpful
This is a 5 with my modifications, which were minimal. I baked the squash (I used one long...
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Reviewed on Apr. 25, 2005 by
Doug Matthews
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Doug Matthews
Apr. 25, 2005
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.
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9 users found this review helpful
12/04 edit - My recipe with some changes since '01 - Baked the squash cut side up for more...
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Reviewed on Apr. 26, 2004 by
Lauren
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Lauren
Apr. 26, 2004
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!!
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7 users found this review helpful
This recipe was very good! I took Doug's updated advice and baked it after I whipped it and...
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Reviewed on Apr. 9, 2007 by
RandySweet
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RandySweet
Apr. 9, 2007
So delicious. I could live on Butternut Squash - won't part with this recipe.
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6 users found this review helpful
So delicious. I could live on Butternut Squash - won't part with this recipe.
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Reviewed on Oct. 23, 2006 by
Valerie's Kitchen
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Valerie's Kitchen
Oct. 23, 2006
As written I think this would not turn out very well. I reduced the sour cream to 1/4 cup, used 1/4 butter and omitted the salt and pepper. I whipped it up and then stired in some brown sugar and a bit of cinnamon. Everyone loved it but it really was a pretty big departure from the original recipe.
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5 users found this review helpful
As written I think this would not turn out very well. I reduced the sour cream to 1/4 cup,...
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Reviewed on Jun. 7, 2006 by joomie
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joomie
Jun. 7, 2006
Personally, I like the butternut squash just plain, without any sour cream. It surprisingly sweet, without any sugar or honey!
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4 users found this review helpful
Personally, I like the butternut squash just plain, without any sour cream. It surprisingly...
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Reviewed on Jan. 17, 2006 by
JACKANDNICKSMOM
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JACKANDNICKSMOM
Jan. 17, 2006
I had a butternut squash and had no idea how to cook it or what to do with it. So, I tried this. We loved it. I used just a spoon of butter and a spoon of sour cream. VERY GOOD!
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4 users found this review helpful
I had a butternut squash and had no idea how to cook it or what to do with it. So, I tried...
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Reviewed on Jan. 22, 2006 by MBORYNSKI
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MBORYNSKI
Jan. 22, 2006
This recipe was a good beginning, but not very health-conscious, so I used 1/2 cup fat-free sour cream and no butter/margarine. Turned out well, but next time I think I will reduce the sour cream even more, to 1/4 cup. If you like butter on veggies, the I Can't Believe It's Not Butter 0-calorie spray was a nice touch.
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3 users found this review helpful