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    You are in: Home / Recipes / Squish Squash Recipe
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    Squish Squash

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Jennibear's Note:

    You know... I never was a big fan of squash - but I LOVE this recipe!! Years ago, when I first became a vegetarian... I started to crave squash even though I didn't really care for it. I also don't love sour cream - but for some reason - this combination really works! It is a delicious side dish and a nice change from the usual mashed potatoes, etc. After two kids - I am no longer a vegetarian, but I still love to make this dish! I call it Squish because many people won't try squash. You can make this with all squash, but I like to use a variety of squash, yams and potatoes. This also keeps well in the fridge/freezer. Try it! Yum!!

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    Serves: 4-6


    Units: US | Metric


    1. 1
      Peel squash, yams and potatoes and cut into 1 inch chunks. You should have about 4 cups total cut veggies. In a large stock pot, melt butter and saute the chopped onions until tender. Add the cut squash, yams and potatoes. Add the broth and bring to a boil. Cover and turn down to a simmer and cook for about 20 minutes, or until the squash is tender. Stir occasionally. If you notice that the broth is evaporating quickly, please add a little more. You don't need a covered boil, but you do want enough liquid to coat the bottom of the pot to prevent burning/sticking. Remove from heat and use an immersion blender to combine the veggies until smooth. Add the sour cream, pepper, salt and bouillon. Blend thoroughly. The texture should be like mashed potatoes. Enjoy!

    Ratings & Reviews:


    Nutritional Facts for Squish Squash

    Serving Size: 1 (358 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 416.1
    Calories from Fat 145
    Total Fat 16.1 g
    Saturated Fat 9.6 g
    Cholesterol 33.0 mg
    Sodium 666.9 mg
    Total Carbohydrate 60.3 g
    Dietary Fiber 8.7 g
    Sugars 5.3 g
    Protein 9.8 g

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