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!

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.

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 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!!

So delicious. I could live on Butternut Squash - won't part with this recipe.

Personally, I like the butternut squash just plain, without any sour cream. It surprisingly sweet, without any sugar or honey!

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!

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.