Butternut Squash Puree

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What’s on MY Plate?

Remember when we tried out a CSA last month? It seems like a million years ago. Well, I had several butternut squash sitting on the counter as well as a pumpkin and sweet potatoes, all just waiting for me to do something. My plan had been to hide all of the above in baked goods, like pies and rolls.

But, the other night I wanted some kind of fallish side dish to go with our stuffed chicken breast, green beans, and rice. So, I gave butternut squash a try.

I had never cooked it before, let alone eaten it. So it was definitely experiment time.

Since I was in a hurry, I cooked it in the microwave. I split it in half, removed what few seeds were there, and placed the halves cut-side down in a baking dish. I added a little water and covered with plastic.

I know some people object to this mode of cooking, but for now, it works for me. If I had had more time, I would have roasted it in the oven, but desperate times call for desperate measures.

I cooked it for about 8 minutes which left the squash quite tender. I scooped it out with a spoon and mashed it with a fork. Stir in some seasonings and we’re good to go.

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Butternut Squash Puree

Creamy butternut squash gets even creamier and more delicious with some butter and cream stirred in. What a delicious side dish!

Prep Time10 mins

Cook Time8 mins

Total Time17 mins

Course: Side Dish

Cuisine: American

Keyword: butternut squash, butternut squash puree, microwave

Servings: 8 servings

Calories: 61kcal

Author: Jessica Fisher

Ingredients

• 1 butternut squash
• 1 tbsp butter
• 1 tbsp whipping cream
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• Poke holes in the outer shell of the squash and microwave it for about 4 minutes. This softens the shell to make it easier to cut.
  
• Cut the squash in half the longway. If the stem end is going to be problematic, you can cut that off crosswise before cutting the squash in half. 
• Using a metal spoon, scoop out the seeds and stringy membrane. It's a little reminiscent of carving pumpkins.
• Place each squash half cut-side down in a glass baking dish. Add 1/2 to 1 inch of water and cover the dish with plastic wrap. 
• Cook in the microwave for about 8 minutes, or until the squash is tender.
• Remove the squash from the dish with oven mitts to protect your hands. Watch for steam. With a spoon gently scrape the flesh into a medium mixing bowl. Mash it with a potato masher or if you prefer, blend it smooth in a food processor.
• Stir in the butter and cream and season with the salt and pepper. Serve hot.

Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.

Nutritional values are approximate and based on 1/8 the recipe.

Nutrition

Serving: 4g | Calories: 61kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 162mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10037IU | Vitamin C: 20mg | Calcium: 45mg | Iron: 1mg

What’s on YOUR Plate?

Share with us a recent meal you prepared. Either link it up below or tell us about it in the comments. Please make sure that you link to www.goodcheapeats.com in your post so others know where the dinner party is.

And don’t forget to pop around and visit the other good eaters participating today. I’m sure you will be inspired to make all sorts of Good Cheap Eats at your house.

In anticipation of the Thanksgiving holiday, there will be no WOYP post next week.