Whipped Squash

Fall is here!  Beautiful leaves, warm days, cool nights, pumpkins & squash! We had a healthy crop of butternut squash this year (.....not as much as John Liffrig).  Since Sean & I have not ever eaten his type of squash, you might be seeing a few recipes experimenting with it.  We are going to start out with a traditional one.

Whipped Squash

Tasteofhome.com

1 butternut squash (about 2-1/2 pounds), peeled, seeded and cubed

3 cups water

¾ tsp. salt, optional, divided

2 Tbs. butter

1 Tbs. brown sugar

1/8 tsp to ¼ tsp ground nutmeg

Directions:

• In a saucepan over medium heat, bring squash, water and ½ tsp of salt if desired to a boil.  Reduce heat; cover & simmer for 20 minutes or until squash is tender.
• Drain; transfer to a bowl.  Add butter, brown sugar, nutmeg and remaining salt is desired; beat until smooth.

Tupps Tidbits ~ I was able to use my vegetable peeler for this squash; after 15 minutes the squash was tender, so watch your boiling time

This was an excellent way to serve one of the season’s most delicious vegetables. We decided to make stuffed pork chops and if your oven is full it made it easy that this is as made on the stove top.   Its rich flavor & golden harvest color really came through in this vegetable side dish. We enjoyed the dish and it is definitely a KEEPER!