You can use any variety of winter squash or a combination of squashes. a good alternative to or compliment to mashed potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 butternut squash, halved and seeded
- ½ cup margarine
- 1 cup light sour cream
- salt and pepper to taste
Instructions
- 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 | 213 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 5 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 155 mg |
| Sugars | 8 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made it and found it a good alternative to baked or mashed potatoes. I’m wondering if this can be frozen.
I made this, but with a couple of changes. I cooked it split in half, like they say, and spoon out all the inside (I took the seeds out earlier). Then I melted butter with it and mashed it with a potato masher, and worked in about 2 tablespoons of regular sour cream. I mixed in pepper and garlic salt, and also added in some parmesan cheese just for a variety of flavors. It turned out really good, but I wouldn’t follow the recipe exactly, just mix things up based on what you like.
Loved it! I used butter instead of margarine and added half’n half when I was mashing it. Added a bit of brown sugar for extra flavor. It was a big hit on our Thanksgiving dinner.
This was SO good! I cooked the squash all day in the slow cooker, so it was a quick and easy side dish for dinner that everyone loved!
Had some butternut squash and needed a simple recipe to go with a pork roast. This was simple and everyone enjoyed. Even those who are not fond of squash. My daughter said she wants the recipe
I would add a little less sour cream but I was surprised by how fluffy it was! Definitely better than mashed potatoes.
This was good, I needed more margarine than the recipe called for. I also added some brown sugar.
i love this recipe! its my go to for butternut squash.
This was a pretty good dish. I did bake mine for a while after mixing it as it was a little runnier than I’d like. However; I did add a little brown sugar and cinnamon as suggested by many in here and I won’t do that next time. I think it would’ve had a more savory flavor if I had just stuck with the salt and pepper! But good all in all.
I had no sour cream but took a chance and used light cream cheese I had on hand. It was really good. I took another reviewers advice and added some garlic powder and parsley. It was very delicious! 🙂 Thanks!
I make this with Butter. Because butter makes everything better!
This is a very easy, delicious and healthy recipe and I prefer it with just a couple of small changes. Slightly reduce the sour cream, use real butter of course, add a little cinnamon, and then add real maple syrup to taste. The maple syrup makes this recipe amazing and it adds a few more antioxidants.
The recipe is good but I guess it was simply just not what I was looking for. It wasn’t as sweet as I would have liked. I added some maple syrup to it before anyone in the house would eat it.
I did not enjoy the taste of the sour cream in there, but my husband said he liked it.
Nice! Very simple recipe but I totally enjoyed it. I didn’t have sour cream so I used 0% Greek yogurt and low calorie butter and it came out delicious and lower calorie. I also steamed the squash.
too creamy
This was not what I expected and while it had a good natural flavor it was more like baby food to me, which I have a baby, so I will be making this again.
Was a huge hit at Thanksgiving. I drained the squash after removing the skin. I also made this in advanced so it baked in the oven at 350 uncovered for about 30 min just before serving.
Very good. I added several tablespoons of brown sugar, some allspice and cinnamon. And, I baked the squash first, then put it in the food processor with ingredients. Will keep and use again with those adjustments.
This was a super recipe with 2 modifications – real butter and a sprinkle of cinnamon. I cooked only one squash as directed. I used only 2 T of butter and 1/2 c sour cream since I only cooked one squash. Cinnamon sprinkled on top before serving was perfect. It was delicious!! I’ve never cooked butternut squash before and I’ll be going to this recipe again. It was a hit.
I cooked my squash based on this recipe, it looks like the amount of margarine and sour cream are very high! but butternut squash come in different sizes so maybe mine were on the smaller side I cut the squash in half and seeded it and cooked it in the microwave until tender Scooped it out, mushed it, then added a heaping spoonful of sour cream (full fat, that’s what I had) and a nub of butter, and some pepper and garlic salt. It was absolutely delicious and really easy, thanks for the inspirations!