Whipped Butternut Squash Recipes
WHIPPED SQUASH
This is an excellent way to serve one of the season's most delicious vegetables-butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, bring squash, water and 1/2 teaspoon of salt if desired to a boil. Reduce heat; cover and simmer for 20 minutes or until the squash is tender. , Drain; transfer to a bowl. Add butter, brown sugar, nutmeg and remaining salt if desired; beat until smooth.
Nutrition Facts : Calories 86 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
WHIPPED ROASTED BUTTERNUT SQUASH
Any winter squash or combination of winter squash can be used. A nice complement to or substitute for mashed potatoes.
Provided by Doug Matthews
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 32.5 g, Cholesterol 4 mg, Fat 9.2 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 154.8 mg, Sugar 8 g
MASHED BUTTERNUT SQUASH
Mashed squash makes a versatile side dish throughout the fall and winter, since it goes with just about everything. It's perfect with roasted meats like duck, chicken or pork loin. Don't mash too much though - leave it on the chunky side.
Provided by David Tanis
Categories dinner, lunch, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees. Put squash cubes in a shallow, wide baking dish. Season with salt and pepper and toss with hands to coat. Pour water in, to a depth of about 1 inch. Dot surface with butter and cover dish tightly with foil.
- Bake, covered, until squash is tender, about 1 hour. Crush squash to a rough consistency with a potato masher or wooden spoon. Stir to incorporate cooking juices and check seasoning. May be prepared ahead and reheated.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 562 milligrams, Sugar 5 grams, TransFat 0 grams
WHIPPED BUTTERNUT SQUASH
I've been making this recipe since I discovered butternut squash a couple of years ago. This is a nice substitute for regular mashed potatoes or sweet potatoes
Provided by Bippie
Categories Vegetable
Time 46m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice top off butternut squash. Place whole squash in baking and bake in preheated oven for 1 hour.
- Let squash cool. Cut in half to scoop out seeds and remove skin.
- Place skinned squash into food processor with margarine and sour cream. Whip until smooth. Season with salt and pepper.
Nutrition Facts : Calories 178.8, Fat 9.8, SaturatedFat 2.6, Cholesterol 6.7, Sodium 109.8, Carbohydrate 23.6, Fiber 3.8, Sugar 4.2, Protein 2.6
WHIPPED BUTTERNUT SQUASH
Great use of a fall vegetable. We have it every year for the holidays.
Provided by ejjhnsn327
Categories Side Dish Vegetables Squash
Time 1h25m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Place squash, cut-side up, on the prepared baking sheet. Place 1 tablespoon butter and 1 tablespoon brown sugar into the cavity of each squash half.
- Bake in the preheated oven until skin is crispy and flesh is tender, about 1 hour. Cool until squash is easily handled, about 10 minutes.
- Scoop flesh into a large bowl; add remaining butter, brown sugar, and apple pie spice. Whip squash mixture with an electric mixer on medium speed until fluffy.
Nutrition Facts : Calories 134.5 calories, Carbohydrate 21.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.6 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 47.9 mg, Sugar 9.5 g
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