Mashed Butternut Squash

Name: Mashed Butternut Squash
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 butternut squash, halved and seeded; 1 cup water, or as needed; ¾ cup sour cream; ½ cup butter; 1 tablespoon brown sugar; ½ teaspoon ground cinnamon; salt and ground black pepper to taste; 2 sprigs fresh parsley, or as desired; 1 tablespoon sour cream

Rating: 4.15 stars

20 Ratings
21 Reviews
3 Photos

A recipe I conjured up for a fall/Thanksgiving celebration!

By witchboudicca

Gallery

Recipe Summary test

prep:

15 mins

cook:

1 hr

total:

1 hr 15 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

2 butternut squash, halved and seeded
1 cup water, or as needed
¾ cup sour cream
½ cup butter
1 tablespoon brown sugar
½ teaspoon ground cinnamon
salt and ground black pepper to taste
2 sprigs fresh parsley, or as desired
1 tablespoon sour cream

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

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Step 2
Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.
Step 3
Bake in the preheated oven until squash is tender, about 1 hour.
Step 4
Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.

Nutrition Facts

Per Serving:

276 calories; protein 3.6g; carbohydrates 33.1g; fat 16.7g; cholesterol 40.8mg; sodium 109.6mg. Full Nutrition

Reviews (21)

Most helpful positive review

jas

11/28/2013

It is delicious but when I used the above measures it was a bit soupy. I think if you baked it with MUCH less water and decrease the sour cream to 1/2 cup it may work out better. Going to reheat it tomorrow for Thanksgiving so hopefully it will firm up a bit. Thanks! Read More

Helpful

(13)

Most helpful critical review

Amandaaaaaah

12/06/2014

Start real slow with the sour cream - I ruined mine right off the bat. Soupy and white. Read More

Helpful

(1)

20 Ratings

5 star values: 8
4 star values: 9
3 star values: 1
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

jas

11/27/2013

Helpful

(13)

BigShotsMom

01/20/2014

The baking time was too long by the time I decided to cook this for dinner so I placed the seeded halves face down in a microwave safe baking dish and cooked it on high for 10 minutes, then transferred the dish to the preheated oven for 30 minutes. I mashed the squash only with a fork and then drained the excess liquid. To that I added the sour cream, cinnamon, butter, S&P and mixed. This eliminated the problem others have mentioned. I did omit the brown sugar because I wanted a savory dish, not sweet. I have to admit I was skeptical about adding the sour cream but it does work. Read More

Helpful

(8)

camille

11/03/2014

The sour cream really works with this recipe. I steamed my squash instead, skipped the cinnamon and instead added small amounts of thyme, curry powder and ginger. I also doubled the brown sugar. Divine. Read More

Helpful

(8)

katrina.215

04/20/2015

I had already steamed my squash yesterday and had about half left over. I used plain Yogurt instead of sour cream which I cut down the amount on slightly...added til I was satisfied like another reviewer recommended. Also it doesnt need there sugar if you don't want it. Delicious without. Oh and I also cut down the amount of butter I used. Just to make it healthier overall. Good recipe - thanks for sharing! Read More

Helpful

(4)

Amandaaaaaah

12/05/2014

Start real slow with the sour cream - I ruined mine right off the bat. Soupy and white. Read More

Helpful

(1)

Bruce's Kitchen

12/26/2015

I used one Butternut and one Buttercup squash. I didn't use any water and but did increase the brown sugar to 1/4 cup. I baked in the oven in a covered casserole dish for 1 hour before serving. It was a side at our Christmas dinner. It was a big hit. Read More

joann

11/24/2018

big hit at thanksgiving! Read More

Fiona Turro

06/14/2019

I gave 5 stars because this is the exact recipe my mom taught me 40 yrs ago. Stands the test of time!!! Read More

s-vale

11/29/2019

It was good but I think it would be better without the cinnamon...probably nix that the next time and may experiment with some rosemary and thyme. Read More

More Reviews

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All Reviews for Mashed Butternut Squash

- of Reviews

Mashed Butternut Squash

Servings Per Recipe: 8
Calories: 276

% Daily Value *

protein: 7 %

carbohydrates: 11 %

dietary fiber: 22 %

sugars:

fat: 26 %

saturated fat: 52 %

cholesterol: 14 %

vitamin a iu: 565 %

niacin equivalents: 31 %

vitamin b6: 25 %

vitamin c: 105 %

folate: 21 %

calcium: 17 %

iron: 13 %

magnesium: 34 %

potassium: 27 %

sodium: 4 %

thiamin: 27 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.