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Whipped Butternut Squash and Red Onions

This is a very simple recipe; apart from roasting the squash, it’ll take you only 15 minutes to prepare. Stick a serving spoon in and pass it around.
By Bryan Picard

Whipped Butternut Squash and Red Onions
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Side dish
Serves: 4-6
Ingredients
  • 1 butternut squash (about 3 lbs)
  • 1 large red onion, thinly sliced
  • 4 tablespoons butter
  • 3 tablespoons heavy cream
  • salt
  • a dash of hot sauce (optional)
Instructions
  1. Split the squash in half, scoop out the seeds, and roast in the oven at 375-400°F for about an hour, until you can easily pierce it with a knife.
  2. Meanwhile, in a skillet, gently cook the onions in 2 tablespoons of butter for no more than 2 minutes.
  3. Once the squash is cooked, scoop out the flesh, and whisk it in a bowl with the rest of the butter and cream. Add the onions and season with salt and hot sauce.
  4. Put the mixture back in the skin and serve.
Bryan Picard

Bryan Picard

Bryan Picard is a wild and homegrown food enthusiast. He lives in the Maritimes in Canada and has worked the kitchens as a cook and chef for the past ten years. He writes on his blog The Bite House.

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Originally Published: November 6, 2012

One Response to Whipped Butternut Squash and Red Onions

  1. Rachel (Two Healthy Plates) Reply

    November 6, 2012 at 3:01 pm

    Look at the ingredient list – how can this be bad?! I love that the squash is served in it’s own shell – that would be so fun on the Thanksgiving table!

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