Any winter squash or combination of winter squash can be used. A nice complement to or substitute for mashed potatoes.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 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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  • 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

213 calories; protein 4.2g 8% DV; carbohydrates 32.5g 11% DV; fat 9.2g 14% DV; cholesterol 4mg 1% DV; sodium 154.8mg 6% DV. Full Nutrition
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Reviews (93)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2007
I tried this recipe before and gave it 4 stars. This time I made a few slight changes and WOW what a difference!! You can easily microwave the squash place skin side down on large plate(prick skin first all over) heat for about 15-20 minutes til tender I sprinkled with salt and pepper too. Then do NOT use marg..please do yourself a favour and use REAL butter!! Also a tiny pinch of brown sugar and a dash of cinnamon (shhh) it's the secret ingredient!! Add a good dose of REAL butter again just before serving and a little S & P too. This got rave reviews for my Canadian Thanksgiving dinner and I've been craving it ever since! Read More
(460)

Most helpful critical review

Rating: 3 stars
11/11/2010
As written this is a little ho-hum as well as slightly problematic but a couple of quick and easy fixes make this the perfect squash side dish. First use butter not margarine - nothing beats the taste of real butter. Second season this up. I don't like cinnamon or any sweetness with squash nor do I like any seasoning that overpowers. A little garlic powder would have been fine but I also added some Penzey's Fox Point Seasoning as well. Don't add the full amount of sour cream called for or you'll risk making this too "sloppy." Once mixed I turned the squash into a baking dish and put it in a 350 degree oven for about 25 minutes till heated through. This also dried it out a little and gave it a thicker consistency. When you make this think mashed potatoes and what you'd do with them - it would work for this too. Once out of the oven I topped it with another dab of butter and a sprinkle of fresh chopped parsley. Now this was good - thick and creamy delicately seasoned with a subtle and pleasant tang. This would make a great Thanksgiving dish as it would be very easy to hold in a warm oven or Crock Pot until serving time. Hubs and I both enjoyed this a great deal. Read More
(51)
124 Ratings
  • 5 star values: 64
  • 4 star values: 37
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
10/11/2007
I tried this recipe before and gave it 4 stars. This time I made a few slight changes and WOW what a difference!! You can easily microwave the squash place skin side down on large plate(prick skin first all over) heat for about 15-20 minutes til tender I sprinkled with salt and pepper too. Then do NOT use marg..please do yourself a favour and use REAL butter!! Also a tiny pinch of brown sugar and a dash of cinnamon (shhh) it's the secret ingredient!! Add a good dose of REAL butter again just before serving and a little S & P too. This got rave reviews for my Canadian Thanksgiving dinner and I've been craving it ever since! Read More
(460)
Rating: 5 stars
08/06/2007
This is a 5 with my modifications which were minimal. I baked the squash (I used one long heavy one) cut side down in a 1/4 inch of water at 375 degrees for a LONG TIME. When the skin is burning the squash is done. This brings out the flavor and mellows out the texture of winter squash. I scooped it out and added 2-3 TB of butter and about 2/3 cup sour cream. No salt or pepper - instead a heatlhy sprinkling of cinnamon nutmeg cloves and allspice (about a pinch of each?). Blended well with a hand-mixer. This was FABULOUS. Read More
(207)
Rating: 5 stars
02/03/2005
I have a recipe that is similer but very different. First instead of bakinf it with water bake cut side up with just enough water to keep it from burning and cook a much shorter time(you want it soft but firm). Cut the sour cream in half and add a couple of tablespoons of brown sugarand some cinnamon. Because of the sugar and cinnamon the kids will love it and by not cooking it so long you will have a better texture. Read More
(142)
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Rating: 3 stars
11/11/2010
As written this is a little ho-hum as well as slightly problematic but a couple of quick and easy fixes make this the perfect squash side dish. First use butter not margarine - nothing beats the taste of real butter. Second season this up. I don't like cinnamon or any sweetness with squash nor do I like any seasoning that overpowers. A little garlic powder would have been fine but I also added some Penzey's Fox Point Seasoning as well. Don't add the full amount of sour cream called for or you'll risk making this too "sloppy." Once mixed I turned the squash into a baking dish and put it in a 350 degree oven for about 25 minutes till heated through. This also dried it out a little and gave it a thicker consistency. When you make this think mashed potatoes and what you'd do with them - it would work for this too. Once out of the oven I topped it with another dab of butter and a sprinkle of fresh chopped parsley. Now this was good - thick and creamy delicately seasoned with a subtle and pleasant tang. This would make a great Thanksgiving dish as it would be very easy to hold in a warm oven or Crock Pot until serving time. Hubs and I both enjoyed this a great deal. Read More
(51)
Rating: 5 stars
04/25/2005
12/04 edit - My recipe with some changes since '01 - Baked the squash cut side up for more density and that made for a firmer whipped end product. You can also throw the whole mixture back in the oven to cook out some of the excess mositure. Try some Tabasco Chipotle for a little extra spice to it. Read More
(43)
Rating: 4 stars
04/27/2004
This recipe was very good! I took Doug's updated advice and baked it after I whipped it and some of the moisture did bake out of it. It still was a bit runny so the next time I made it I put some seasoned bread crumbs on the top before baking. This added some extra "texture" to the dish and the flavor contrast was nice. By the way I also substituted cream cheese for the sour cream. VERY tasty!! Read More
(29)
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Rating: 5 stars
06/07/2006
Personally I like the butternut squash just plain without any sour cream. It surprisingly sweet without any sugar or honey! Read More
(28)
Rating: 5 stars
04/09/2007
So delicious. I could live on Butternut Squash - won't part with this recipe. Read More
(25)
Rating: 4 stars
10/23/2006
As written I think this would not turn out very well. I reduced the sour cream to 1/4 cup used 1/4 butter and omitted the salt and pepper. I whipped it up and then stired in some brown sugar and a bit of cinnamon. Everyone loved it but it really was a pretty big departure from the original recipe. Read More
(24)
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