Winter squash bake
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
8
ingredients
directions
- Cut squash into pieces, pare and remove seeds.
- Cook in boiling salted water for 15 to 20 minutes, or until tender.
- Drain well and put pan back onto heat, shaking it to allow excess water to evaporate.
- Mash the squash; stir in butter, sour cream, onion, salt and pepper.
- Turn into a greased 1 1/2-qt casserole and bake uncovered in a 350° oven for about 30 minutes.
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Reviews
-
Love this recipe. I will say it's much easier to microwave the squash in a pan with about 1" of water for about 30 minutes. Let it cool, or put it in the fridge to cool. cut it open, scoop out the seeds and spoon out the squash. Size and microwaves vary, so check on the tenderness frequently and add water as necessary. Top with Parmesan cheese.
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I've been looking for a squash side for my Thanksgiving menu. I have to say that I don't ever peel and boil squash, it's hard to peel it and the moisture makes most dishes "soupy". I cut it in half, scoop out the seeds and roast it then scoop out the flesh when it can easily be pierced with a fork. The flavor is much more intense. I plan to offer the seeds as a garnish.
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin