Mashed Butternut Squash

Mashed Butternut Squash

witchboudicca

"A recipe I conjured up for a fall/Thanksgiving celebration!"
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Ingredients

1 h 15 m servings 276 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.
  3. Bake in the preheated oven until squash is tender, about 1 hour.
  4. Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.

Reviews

Read all reviews 11
  1. 12 Ratings

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Most helpful positive review

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 rehe...

Most helpful critical review

Start real slow with the sour cream - I ruined mine right off the bat. Soupy and white.

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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 rehe...

The sour cream really works with this recipe. I steamed my squash instead, skipped the cinnamon and instead added small amounts of thyme, curry powder and ginger. I also doubled the brown suga...

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 tran...

I had already steamed my squash yesterday and had about half left over. I used plain Yogurt instead of sour cream, which I cut down the amount on slightly...added til I was satisfied like anothe...

Start real slow with the sour cream - I ruined mine right off the bat. Soupy and white.

This recipe was a hit with my family even the ones that are not a fan of butternut squash the only thing I did different is I added 1/4 cup sour cream instead of the 3/4 cups and roughly added 1...

I used greek yogurt instead of sour crea, and I can't believe it's not butter instead of real butter and trivia brown sugar instead of real brown sugar. And did not cook it with water in it so...

I used one Butternut and one Buttercup squash. I didn't use any water and but did increase the brown sugar to 1/4 cup. I baked in the oven in a covered casserole dish for 1 hour before serving. ...

I altered recipe. I did not use listed ingredients. Instead I added chopped onions browned in butter and a couple of shakes of nutmeg to the mashed squash. People loved it.

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