*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.
This was a HUGE hit at our Family Christmas. However I made a few adjustments. 1) I boiled the squash after I had cubed it. 2) I then drained the water and added the butter, brown sugar, and used pumpkin spices as the previous review suggested. 3) Then I smashed the squash. 4) Once mixed, I placed the mixture in a crock pot to keep warm at our gathering.
A perfect, care free, side dish for any gathering.
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.
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.
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.