Whipped Butternut Squash

Whipped Butternut Squash

89
Doug Matthews 335

"Any winter squash or combination of winter squash can be used. A nice complement to or substitute for mashed potatoes."
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Ingredients

1 h 15 m servings 213 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

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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. 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.
  3. Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper.

Reviews

89
  1. 119 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 t...

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...

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 bu...

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...

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 t...

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 th...

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 so...

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.

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 ...