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
- Total Time: 1 hour 10 minutes
- Yield: 4-6 1x
Ingredients
Scale
- 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
- 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.
- Meanwhile, in a skillet, gently cook the onions in 2 tablespoons of butter for no more than 2 minutes.
- 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.
- Put the mixture back in the skin and serve.
- Prep Time: 10 mins
- Cook Time: 1 hour
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!