This meal is fantastic for the holidays, but not for little children. Please plan ahead because it takes a week to create this dish.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 butternut squash, halved lengthwise and seeded
- ¼ cup butter, divided
- ¼ cup brown sugar, divided
- ⅛ teaspoon apple pie spice
Instructions
- 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.
- You can substitute pumpkin pie spice for apple pie spice if desired.
- You can place the whipped squash into a casserole dish, cover with marshmallows, and return to the oven for 15 minutes until browned.
- This can be made ahead and reheated in a 350 degrees F (175 degrees C) oven for about 30 minutes.
Nutrition Facts
| Calories | 135 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 48 mg |
| Sugars | 10 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This dish had great flavor with just four ingredients. It could not be simpler. The downside is the way the recipe is written. A recipe is always better to state the weight of the squash or the amount of pureed squash you need to use in the recipe. My squash was small and I luckily tasted it before adding the last two tablespoons of brown sugar. They were definitely not needed. I did pour the melted butter from the baked squash in the bowl before pureeing. I strongly recommend adjusting the brown sugar to the size of your squash by tasting the puree before adding the final tablespoons.
I made it as written except I bought the squash that had been skinned and cut into chunks. I put those in the oven at 400 for 30 minutes. My husband loved it.
It was okay. The texture as off when it was whipped; kind of stringy. I like squash better not whipped.
Easy to make. Used a stick blender to combine and whip. I especially like not having to peel the squash.
Excellent! For spice I used a good dusting of cinnamon, a bit of allspice and nutmeg. I cut the brown sugar in half. So good!
No. I filled the recipe exactly. It was a vegetable foe a dinner party that I held. It went over very well! Sorry, I was too busy to take any pictures.
Huge fan of Butternut Squash! Absolutely yummy recipe, and easy to make. I make my own “pumpkin spice blend” and double the amount of spice for personal preference. I do set my oven higher – 400 and I think that is why so many others had to cook their squash longer because I have never roasted squash at 350.
As a diabetic, with alterations, this was a great dish, especially if you want something like sweet potatoes without the starch. The roasting took much longer than the 1 hour, so I increased the temp to 400. I used agave nectar instead of brown sugar, and substituted cinnamon, nutmeg, allspice and cardamom (for Christmas) for spices. It was delicious. May eliminate the cardamom next time.
This was pretty tasty but it did take longer to cook the squash.
Absolutely delicious! Just baked a little longer. Everything else exactly the same.
Was pretty disappointed in this recipe, which makes me feel bad to post, but everybody had such good reviews but then said in their comments to bake longer….if the recipe does not give an accurate cook time, why would you give it a good rating???? I went by the recipe (because I have no experience with butternut squash and would expect a recipe like this to be for newbies and experienced cooks alike) and did an hour in the oven. My husband and I had to wrestle it out of the shell and then it wouldn’t mush the way it’s supposed to when we used beaters on a high setting. BECAUSE IT NEEDED MORE TIME IN THE OVEN! The recipe needs to be modified before it has such high ratings, there’s no way anybody ever had success after only one hour of it in the oven. We still ate it, as chunky as it was, but I should also mention we don’t have apple pie seasoning (not a common house hold spice but whatever) so I just did a dash of ginger, cloves, nutmeg, and cinnamon. It tasted pretty good, but really I can only give the author of the recipe credit for the amount of butter and brown sugar we used.
Have made this for the last 2 Thanksgivings. Fan favourite. Will be making again!
It turned out fabulous. Next time I’ll double the recipe.
Yummy
This was really good! It tastes almost identical to mashed sweet potatoes and I? really like those as well!
Soooooooo good. I’m making it again tomorrow. Never knew butternut squash was so delicious. I think I’ll just eat it after I roast it. The tablespoon of butter and tablespoon of brown sugar, flavor the squash while baking and it tastes great . It might not make it to the mashed stage.
We love fresh squash, most every variety and am always on the lookout for new recipes. This is a great basic recipe and I only tweaked it a little. Depending on how much squash you use, you adjust the following ingredients accordingly. First I used a mixture of equal amounts of both Butternut and Acorn squash, which I halved, removed the seeds, then roasted in the oven at 400 degrees until fork comes out smoothly. Next I peeled away the skin and lightly mashed, it will still be a bit lumpy. Then I added equal parts Maple Syrup and Honey, each added according to level of sweetness desired. Now you mix it all up, either by hand or in a food processor. Place squash in a casserole dish and sprinkle mini marshmallows on top. Return squash to a preheated 350 degree oven for about 10-15 minutes, you could either broil a bit or flambé the marshmallows, let cool a bit then enjoy! My daughter calls this dessert, because of the sweetness!
One word: awesome.
This was fantastic. I too used pumpkin spice. The squash was rather large and took an hour and forty minutes to cook. After stirring in butter, brown sugar and spice with a fork,, I found no need to whip. Delicious.
I always bake it for another 1/2hr after I mix it up good in an 8 x 8 dish
Made it using the pumpkin pie spice and it was a hit with everyone!