MASHED BUTTERNUT SQUASH RECIPE | ALLRECIPES
A recipe I conjured up for a fall/Thanksgiving celebration!
Provided by witchboudicca
Categories Squash Side Dishes
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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 : Calories 276 calories, CarbohydrateContent 33.1 g, CholesterolContent 40.8 mg, FatContent 16.7 g, FiberContent 5.4 g, ProteinContent 3.6 g, SaturatedFatContent 10.4 g, SodiumContent 109.6 mg, SugarContent 7.4 g
BUTTERNUT SQUASH RISOTTO | ALLRECIPES
If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.
Provided by Andrea Longo Policella
Categories Risotto
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
- Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
- Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
Nutrition Facts : Calories 342.5 calories, CarbohydrateContent 57.1 g, CholesterolContent 20.6 mg, FatContent 8 g, FiberContent 2.4 g, ProteinContent 7.4 g, SaturatedFatContent 4.8 g, SodiumContent 978.8 mg, SugarContent 3 g
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