Best Nutmeg Whipped Squash Recipes

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WHIPPED SQUASH



Whipped Squash image

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

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 butternut squash (about 2-1/2 pounds), peeled, seeded and cubed
3 cups water
3/4 teaspoon salt, optional, divided
2 tablespoons butter
1 tablespoon brown sugar
1/8 to 1/4 teaspoon ground nutmeg

Steps:

  • In a saucepan over medium heat, bring squash, water and 1/2 teaspoon of salt if desired to a boil. Reduce heat; cover and simmer for 20 minutes or until the squash is tender. , Drain; transfer to a bowl. Add butter, brown sugar, nutmeg and remaining salt if desired; beat until smooth.

Nutrition Facts : Calories 86 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

WHIPPED BUTTERNUT SQUASH



Whipped Butternut Squash image

I've been making this recipe since I discovered butternut squash a couple of years ago. This is a nice substitute for regular mashed potatoes or sweet potatoes

Provided by Bippie

Categories     Vegetable

Time 46m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 butternut squash
1/4 cup margarine
1/2 cup light sour cream
salt and pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice top off butternut squash. Place whole squash in baking and bake in preheated oven for 1 hour.
  • Let squash cool. Cut in half to scoop out seeds and remove skin.
  • Place skinned squash into food processor with margarine and sour cream. Whip until smooth. Season with salt and pepper.

Nutrition Facts : Calories 178.8, Fat 9.8, SaturatedFat 2.6, Cholesterol 6.7, Sodium 109.8, Carbohydrate 23.6, Fiber 3.8, Sugar 4.2, Protein 2.6

MASHED BUTTERNUT SQUASH



Mashed Butternut Squash image

Mashed butternut squash is an easy, versatile, and healthy side dish you can pair with so many dishes. Savory, naturally vegan, and absolutely delicious!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 1h30m

Number Of Ingredients 10

1 large butternut squash (about 3 to 4 pounds)
2 tablespoons extra virgin olive oil (divided)
1 tablespoon pure maple syrup (plus additional to taste)
1 teaspoon kosher salt (divided, plus additional to taste)
1/2 teaspoon black pepper (divided, plus additional to taste)
1/4 teaspoon ground nutmeg (freshly grated if possible)
1/8 teaspoon cayenne pepper (optional)
1/4 cup almond milk or milk of choice (use half and half or full-fat coconut milk for a richer flavor)
2 tablespoons Parmesan cheese or nutritional yeast (optional but very good)
2 tablespoons chopped fresh parsley

Steps:

  • Place a rack in the center of your oven and preheat the oven to 350 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper or aluminum foil.
  • Wash and dry the squash. Trim off the top and bottom ends, then carefully slice it in half lengthwise. (No need to peel it.) Scoop out the seeds. Place it cut-side up on the prepared baking sheet.
  • Brush the cut sides of the squash with 1 tablespoon of the olive oil and the maple syrup. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake for 1 hour 15 minutes, or longer depending upon the size of your squash, until very tender and the squash pierces easily with a fork. Let rest until cool enough to handle.
  • Carefully scoop out the flesh and place it in the bowl of a stand mixer or a large mixing bowl. Add the nutmeg, cayenne, milk, Parmesan, parsley, and remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash the butternut squash, either by hand with a potato mixer, or with an electric hand mixer on low speed, or the paddle attachment of a stand mixer on low speed, until it is as smooth as you like (we leave ours a bit chunky). Taste and adjust the seasoning as you like. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 6), Calories 109 kcal, Carbohydrate 17 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 407 mg, Fiber 3 g, Sugar 5 g

MASHED CINNAMON BUTTERNUT SQUASH



Mashed Cinnamon Butternut Squash image

To the uninitiated, winter squash can be a bamboozling vegetable. Sure, it tastes delicious, but being so hard and often so funny-looking, it's a bit intimidating whole. The first time I got one home, I felt like I was working with a tree stump. How was I going to get to all of that delicious flesh in the middle? Machete? Chainsaw? Actually, a good sharp chef's knife is all you need, and if you don't want to go there, most supermarkets now sell precut squash. I don't mind the work, because of the wonderful reward-a succulent, sweet, yum-alicious treasure that, when pureed and roasted, tastes like candy. Really! If you've ever worked with a pumpkin, taking on squash isn't all that different. Only there's no trick here, just treat. (Personally, I'm a fan of cutting squash in half lengthwise then prebaking it so I can easily scoop out the middle, but that's just me.)

Yield serves 4

Number Of Ingredients 7

1 butternut squash, peeled and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger, or 1 teaspoon grated fresh ginger
Sea salt
1/4 teaspoon maple syrup
1/8 teaspoon freshly grated nutmeg

Steps:

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Toss the squash with the olive oil, cinnamon, ginger, and 1/4 teaspoon of salt until the squash is well coated, then spread it in a single layer on the prepared pan. Roast for 25 to 30 minutes, until soft and tender.
  • Transfer the squash to a food processor, add the maple syrup, nutmeg, and a pinch of salt, and process until smooth and creamy. Do a FASS check. If you think it needs a little extra punch, try adding 1 teaspoon of fresh lemon juice.
  • If you don't feel like dealing with a butternut squash, replace it with 3 carrots and 3 parsnips, chopped into 1-inch pieces.
  • Store in an airtight container in the refrigerator for 3 days.
  • (per serving)
  • Calories: 160
  • Total Fat: 7.2g (1.1g saturated, 5g monounsaturated)
  • Carbohydrates: 25g
  • Protein: 2g
  • Fiber: 4g
  • Sodium: 155mg

NUTMEG WHIPPED SQUASH



Nutmeg Whipped Squash image

Make and share this Nutmeg Whipped Squash recipe from Food.com.

Provided by internetnut

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

4 cups acorn squash, unpeeled and cubed
1/4 cup butter or 1/4 cup margarine
1 tablespoon brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Steps:

  • Cook squash in boiling salted water for 15 minutes, or till tender. Drain well. Cut rind from cubes.
  • Combine squash, butter, brown sugar, nutmeg and salt; whip till smooth.

WHIPPED BUTTERNUT SQUASH



Whipped Butternut Squash image

Great use of a fall vegetable. We have it every year for the holidays.

Provided by ejjhnsn327

Categories     Side Dish     Vegetables     Squash

Time 1h25m

Yield 8

Number Of Ingredients 4

1 butternut squash, halved lengthwise and seeded
¼ cup butter, divided
¼ cup brown sugar, divided
⅛ teaspoon apple pie spice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Place squash, cut-side up, on the prepared baking sheet. Place 1 tablespoon butter and 1 tablespoon brown sugar into the cavity of each squash half.
  • Bake in the preheated oven until skin is crispy and flesh is tender, about 1 hour. Cool until squash is easily handled, about 10 minutes.
  • Scoop flesh into a large bowl; add remaining butter, brown sugar, and apple pie spice. Whip squash mixture with an electric mixer on medium speed until fluffy.

Nutrition Facts : Calories 134.5 calories, Carbohydrate 21.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.6 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 47.9 mg, Sugar 9.5 g

MASHED WINTER SQUASH



Mashed Winter Squash image

Frozen cooked squash and a microwave make quick work of assembling this colorful side dish. Each creamy bite features the subtle blend of cinnamon, nutmeg and ginger.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

4 packages (12 ounces each) frozen cooked winter squash
1/2 cup packed brown sugar
1/4 cup butter, cubed
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger

Steps:

  • Place squash in a microwave-safe bowl. Cover and microwave on high for 7-8 minutes or until heated through, stirring after 5 minutes. Add the sugar, butter, salt, cinnamon, nutmeg and ginger; mix well., Microwave, uncovered, for 2-3 minutes or until heated through.

Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 359mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

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