Tuesday, June 14, 2011

Whipped Herb Butternut Squash

Freshly returned from my first camping trip of the year. I'm one happy panda today. And I'm very grateful that we had a day of sunshine before the June rains returned. Yes, I said June. Sitting here warm and snug as a bug on the sofa, there are few things that sound more satisfying on a cloudy day than some homemade whipped herb butternut squash.

I don't know about you, but I am a HUGE fan of baked squash. The various squash plants in my garden are proof of this. One of the easiest and most versatile ways to eat squash is to whip it up like you would mashed potatoes. It's an extremely easy recipe and lends to any flavor matrix of your liking. This time around I made a herb blend with fresh sage and thyme - yummy! I highly encourage you to pick up some of your favorite hard skinned squash and have fun finding your own favorite dish. Enjoy!

Whipped Herb Butternut Squash
Similar to: Allrecipes.com 
  • 1-2 butternut squash, halved and seeded
  • Butter or Earth Balance Spread 
  • Herbs and seasoning of your liking
  • Salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).

Place squash halves cut side down in a medium baking dish with an inch or two of water. Cover, and bake 30 minutes. Then flip the squash over and bake open face up for another 20-30 minutes or until tender and able to pierce with a fork. Feel free to add butter and/or honey and/or seasonings at this point. 

Remove from the oven and let slightly cook. Then scoop squash from skin into a medium bowl, and mix with butter and seasonings. Whip until smooth. Season with salt and pepper. 

Seasoning options (not to be used all at the same time): sage, thyme, oregano, basil, rosemary, honey, brown sugar, maple syrup, nutritional yeast, sour cream or yogurt, the options are endless here!

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