Whipped Squash Recipes
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
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
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 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
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