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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (219g) Recipe makes 6 servings |
||
| Calories 178 | ||
| Calories from Fat 88 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.8g | 15% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 6mg | 2% | |
| Sodium 109mg | 4% | |
| Potassium 710mg | 20% | |
| Total Carbohydrate 23.6g | 7% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 4.2g | ||
| Protein 2.6g | 5% | |
Ingredients
- 1 butternut squash
- 1/4 cup margarine
- 1/2 cup light sour cream
- salt and pepper
Directions
1
Preheat oven to 350 degrees F (175 degrees C).2
Slice top off butternut squash. Place whole squash in baking and bake in preheated oven for 1 hour.3
Let squash cool. Cut in half to scoop out seeds and remove skin.4
Place skinned squash into food processor with margarine and sour cream. Whip until smooth. Season with salt and pepper.
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Featured Reviews for This Recipe
From: Born2cook
On Oct 31, 2007
OUTSTANDING! This will be my Butternut Squash go to recipe. I baked them in the oven for an hour and then pureed with a hand blender - added yoghurt instead of sour cream as it was convenient.
From: Jockey
On Mar 19, 2007
Great little recipe! I used some frozen squash I put away last summer. Finished cooking it first in the microwave then added recipe ingredients. I added 1/8 tsp of nutmeg. Got a little too cool when I added the sour cream so I popped in a 350 oven for 10-15 minutes. Resembles whipped mashed potatoes kind of! Creamy and tasty, thanks!
From: sugarpea
On Oct 18, 2007
I used Greek yogurt in place of the sour cream and loved the tang it lent to the squash. This is so colorful, nutritious and EASY. I've never roasted a whole butternut before but I'll now do it more often. Thoroughly enjoyed the fragrance throughout the house. Excellent recipe, Bippie.
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