Whipped Butternut Squash and Red Onions
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings 1x
Description
This whipped butternut squash with red onions is a creamy and flavorful side dish, perfect for passing around the table.
Ingredients
Scale
- 1 butternut squash (about 3 lbs)
- 1 large red onion, thinly sliced
- 4 tablespoons butter
- 3 tablespoons heavy cream
- Salt, to taste
- A dash of hot sauce (optional)
Instructions
- Preheat the oven to 375-400°F.
- Split the butternut squash in half and scoop out the seeds.
- Place the squash halves on a baking sheet, cut side up, and roast in the oven for about an hour, until you can easily pierce the flesh with a knife.
- Meanwhile, in a skillet, melt 2 tablespoons of butter over medium heat.
- Add the sliced red onions and cook gently for about 10-15 minutes, stirring occasionally, until they are soft and translucent.
- Once the squash is roasted, scoop out the flesh into a bowl.
- Add the cooked onions, remaining 2 tablespoons of butter, and heavy cream to the bowl with the squash.
- Use a hand mixer or a potato masher to whip the mixture until smooth and creamy.
- Season with salt to taste and add a dash of hot sauce if desired.
- Transfer to a serving dish and serve warm.
Notes
For a spicier kick, add more hot sauce. This dish can be prepared ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4
- Sodium: 150
- Fat: 12
- Carbohydrates: 20
- Fiber: 3
- Protein: 2
- Cholesterol: 30
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!