Mashed Butternut Squash Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 5, 2014
Start real slow with the sour cream - I ruined mine right off the bat. Soupy and white.
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Reviewed: Nov. 3, 2014
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 sugar. Divine.
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Photo by BigShotsMom
Reviewed: Jan. 20, 2014
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 transferred the dish to the preheated oven for 30 minutes. I mashed the squash only with a fork and then drained the excess liquid. To that I added the sour cream, cinnamon, butter, S&P and mixed. This eliminated the problem others have mentioned. I did omit the brown sugar because I wanted a savory dish, not sweet. I have to admit I was skeptical about adding the sour cream but it does work.
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Photo by BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Reviewed: Nov. 27, 2013
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 reheat it tomorrow for Thanksgiving so hopefully it will firm up a bit. Thanks!
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Reviewed: Nov. 27, 2013
they were pretty good and the squash taste was amazing.
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