Whipped Butternut Squash Recipe - Allrecipes.com
Whipped Butternut Squash Recipe
  • READY IN hrs

Whipped Butternut Squash

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2007

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!

Most Helpful Critical Review
Nov 11, 2010

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.

Aug 06, 2007

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.

Feb 03, 2005

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.

Apr 25, 2005

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.

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!!

Jun 07, 2006

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

Apr 09, 2007

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


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  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 155 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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