Whipped Butternut Squash Recipe Reviews - Allrecipes.com (Pg. 9)
Reviewed: 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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Photo by Lauren

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Dec. 21, 2002
I used this for Thanksgiving ('02) and received rave reviews. I intend to repeat the performance for Christmas dinner.
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Reviewed: May 20, 2002
This recipe is absolutely fantastic! Use in place of traditional mashed potatoes and you will not be disappointed! A wonderful kick to liven up any meal! Thanks so much!
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Reviewed: Jan. 11, 2002
This was NOT a hit with our family. It was way to close to baby food butternut squash and the sour cream overpowered the squash. It reminded us of baked potatoes. We won't be making this one again-kids wouldn't touch it and adults only ate enough to be polite.
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Reviewed: Dec. 28, 2001
Served this for Christmas Dinner. Guests loved it and so did we.
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Reviewed: Nov. 29, 2001
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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Photo by Doug Matthews

Cooking Level: Expert

Home Town: Princeton, New Jersey, USA
Living In: Mendham, New Jersey, USA
Reviewed: Nov. 23, 2001
I liked the taste of this dish but I must say that it's light orange color and squooshy consistency made it impossible to serve to kids. They simply refused to eat it, as did some of the less mature adults at the table. :) Also, it's unpleasant to eat when it gets lukewarm. Just a warning.
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