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This is an excellent way to serve one of the season's most delicious vegetables—butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish. —Dorothy Pritchett, Wills Point, Texas
This recipe is:
Quick
Diabetic Friendly
Diabetic Exchanges: One 1/2-cup serving (prepared with margarine and without salt) equals 1 starch, 1/2 fat; also, 86 calories, 37 mg sodium, 0 cholesterol, 14 gm carbohydrate, 1 gm protein, 4 gm fat.
Originally published as Whipped Squash in Taste of Home December/January 1997, p31
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Reviewed on Mar. 07, 2011 by scrapo
Good! I used another reviewers recommendation and used cinnamon instead of salt! (although my DH did think they were sweet potatoes and said hmmm...these don't taste like what you made a few weeks ago! I had to let him know it was squash not potatoes LOL).
Reviewed on Feb. 26, 2010 by xxkikanessxx
this recipe for butternut squash was delic!the only thing i had done to put more taste into it was cinnamon since i didnt use salt. but besides that it was creamy and m m good!
this recipe for butternut squash was delic!
the only thing i had done to put more taste into it was cinnamon since i didnt use salt. but besides that it was creamy and m m good!
Reviewed on Jan. 27, 2010 by berumen
This had very good flavor. I loved the nutmeg and it paired well with a little pepper and salt. I added a little chicken broth to make it a little creamier. The family loved this
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