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Prep 6 mins
Cook 40 mins
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
- 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.
OUTSTANDING! This will be my Butternut Squash go to recipe. I baked them in the oven for an hour and then pureed with a hand blender - added yoghurt instead of sour cream as it was convenient.
I used Greek yogurt in place of the sour cream and loved the tang it lent to the squash. This is so colorful, nutritious and EASY. I've never roasted a whole butternut before but I'll now do it more often. Thoroughly enjoyed the fragrance throughout the house. Excellent recipe, Bippie.
Great little recipe! I used some frozen squash I put away last summer. Finished cooking it first in the microwave then added recipe ingredients. I added 1/8 tsp of nutmeg. Got a little too cool when I added the sour cream so I popped in a 350 oven for 10-15 minutes. Resembles whipped mashed potatoes kind of! Creamy and tasty, thanks!