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

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • Bake in the preheated oven until squash is tender, about 1 hour.

  • 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

276 calories; protein 3.6g 7% DV; carbohydrates 33.1g 11% DV; fat 16.7g 26% DV; cholesterol 40.8mg 14% DV; sodium 109.6mg 4% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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
(13)

Most helpful critical review

Rating: 2 stars
12/06/2014
Start real slow with the sour cream - I ruined mine right off the bat. Soupy and white. Read More
(1)
20 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
11/27/2013
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
(13)
Rating: 5 stars
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
(7)
Rating: 4 stars
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
(6)
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Rating: 4 stars
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
(4)
Rating: 2 stars
12/05/2014
Start real slow with the sour cream - I ruined mine right off the bat. Soupy and white. Read More
(1)
Rating: 5 stars
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
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Rating: 5 stars
11/24/2018
big hit at thanksgiving! Read More
Rating: 5 stars
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
Rating: 4 stars
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