Nutmeg Whipped Squash Recipes

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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

WHIPPED ROASTED BUTTERNUT SQUASH



Whipped Roasted Butternut Squash image

Any winter squash or combination of winter squash can be used. A nice complement to or substitute for mashed potatoes.

Provided by Doug Matthews

Categories     Side Dish     Vegetables     Squash

Time 1h15m

Yield 10

Number Of Ingredients 4

2 butternut squash, halved and seeded
½ cup margarine
1 cup light sour cream
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash halves cut side down in a medium baking dish with enough water to cover. Cover, and bake 1 hour in the preheated oven, until tender.
  • Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 32.5 g, Cholesterol 4 mg, Fat 9.2 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 154.8 mg, Sugar 8 g

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

NEW ENGLAND BUTTERNUT SQUASH



New England Butternut Squash image

From Coventry, Connecticut, Linda Massicotte-Black sends her side, New England Butternut Squash, which her family really loves. She writes, "This traditional fall treat is a family favorite because it's delicious and it has a hint of sweetness. Even the picky little eaters at the table enjoy this dish!"

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 5

1 medium butternut squash
1/4 cup butter, melted
1/4 cup maple syrup
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 15-20 minutes or until very tender; drain. , When cool enough to handle, scoop out pulp and mash. Stir in the butter, syrup, cinnamon and nutmeg.

Nutrition Facts : Calories 192 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 72mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 5g fiber), Protein 2g protein.

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.

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MASHED BUTTERNUT SQUASH • SALT & LAVENDER
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2020-11-08  · How to make mashed butternut squash. Peel the squash then cut it into small pieces and roast it for 25-30 minutes (or until tender). Transfer the squash to a …
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  • Prep the squash. To easily peel the squash, I cut it into quarters and carefully use a knife to cut the peel off since it's very thick. Cut it into approximately 1.5" pieces.
  • Place the squash on a large baking sheet and toss it with the olive oil. Season generously with salt & pepper. Roast for 25-30 minutes or until it's very tender. I like to toss it halfway through baking for more even color.
  • Transfer the squash to a pot (I find this to be the most stable thing to use for mashing) and then add the butter, cinnamon, and nutmeg, and mash it using a hand-held potato masher. Really mash it (it takes more effort to get it smooth than with potatoes). Taste it and add more salt & pepper if needed. Once it's nice and smooth, transfer it into a serving bowl.
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BUTTERNUT SQUASH SOUP WITH NUTMEG CREAM | COOKSTR.COM
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2016-02-23  · Add stock and orange juice; bring to a boil. Cover, reduce heat to low and simmer gently until squash is tender, about 30 minutes. Using an immersion blender, …
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  • In a large pot, melt butter over medium-high heat. Add squash, garlic and onion; sauté for 3 minutes. Reduce heat to medium and add salt, coriander, thyme and black pepper; sauté for 5 minutes. Add stock and orange juice; bring to a boil. Cover, reduce heat to low and simmer gently until squash is tender, about 30 minutes.
  • Using an immersion blender, or in a food processor or blender in batches, pureé soup until smooth. Return to the pot, if necessary. Stir in cream, nutmeg and cayenne to taste; reheat over medium heat, stirring often, until steaming. Do not let boil. Taste and adjust seasoning with salt and black pepper, if necessary.
  • Prepare the nutmeg cream: In a bowl, using an electric mixer, whip cream until soft peaks form. Add nutmeg and whip until well blended.
  • Ladle soup into heated bowls and top each with a dollop of nutmeg cream. Garnish with sage leaves, if desired.
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WHIPPED KABOCHA SQUASH WITH VANILLA BEAN AND NUTMEG - THE ...
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2016-11-19  · Scoop out the seeds, and then scoop out all the flesh with a large spoon. Put the kabocha in the bowl of a food processor fitted with the metal blade. Add the …
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  • Pierce the skin of the squash with the tip of a sharp knife a few times and put on a baking sheet. Bake for 60 minutes or until the flesh is soft when pierced with the tip of the sharp knife. Let cool slightly and then slice the squash in half. Scoop out the seeds, and then scoop out all the flesh with a large spoon.
  • Put the kabocha in the bowl of a food processor fitted with the metal blade. Add the butter, half and half, vanilla seeds, and nutmeg. Process until completely smooth. Add salt and pepper to taste and pulse to combine. Add more half and half if you'd like a thinner puree.
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SCRUMPDILLYICIOUS: BUTTERNUT SQUASH WITH BUTTER, NUTMEG ...
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MASHED BUTTERNUT SQUASH RECIPE
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PUMPKIN SOUP RECIPE, NUTMEG, ONIONS, WHIPPED CREAM ...
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WHIPPED BUTTERNUT SQUASH PUREE - LIVING WELL MOM
2016-10-24  · Instructions. Spoon freshly cooked warm/hot butternut squash into a large bowl. Begin whisking with a mixer then add 3 Tbsp of coconut oil, 1 tablespoon at a time. Add the cinnamon and …
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  • Begin whisking with a mixer then add 3 Tbsp of coconut oil, 1 tablespoon at a time. Add the cinnamon and nutmeg and whisk until whipped nicely, scraping down the sides as needed. Add a little more coconut oil if needed.
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ROASTED BUTTERNUT SQUASH WITH CINNAMON & NUTMEG RECIPE
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From whatscookingamerica.net
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Category Side Dish
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Total Time 40 mins
  • Slice the stem off the top of the butternut squash and cut each squash in half lengthwise. Scoop out seeds, membranes, and discard.
  • Lay the squash halves on the prepared baking sheet. Spread 1 tablespoon butter on each of the squash halves (on top of the squash half and in the cavity). Sprinkle as much brown sugar, cinnamon, and nutmeg over the top of the butter that you desire.
  • Cover the prepared squash with another sheet of aluminum foil, folding edges tightly over the edges of the baking sheet.
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EASY MASHED BUTTERNUT SQUASH - RECIPES BY IM-WORTHY
2018-10-06  · Preheat oven to 350 degrees. Next, line baking sheet with parchment paper. Wash the butternut squash and cut it in half lengthwise. Then, using a spoon, scoop out seeds, place both …
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Total Time 40 mins
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  • Preheat oven to 350 degrees. Next, line baking sheet with parchment paper. Wash the butternut squash and cut it in half lengthwise. Then, using a spoon, scoop out seeds, place both halves face up on the prepared baking sheet. Pour grapeseed oil and season with salt, black pepper and maple syrup. Roast in the oven for 30-45 minutes or until fork-tender.
  • Remove butternut squash from the oven and let it cool down for a few minutes. Using a large spoon, remove all of the squash flesh from the skin and place into a bowl and use a fork to lightly mash the squash. Add remaining ingredients and whisk until smooth and creamy. Serve warm!!
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BAKED SWEET DUMPLING SQUASH RECIPE | SPARKRECIPES
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NUTMEG WHIPPED SQUASH - RECIPE | COOKS.COM
1/2 tsp. ground nutmeg. 1/2 tsp. salt. Cook squash in boiling, salted water for 15 minutes until tender. Drain well. (Or cook frozen squash according to package directions.) With rotary or electric beater, whip squash until smooth with butter, brown sugar, nutmeg, and salt. Makes about 6 servings. 1 review. Add review or comment.
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NUTMEG WHIPPED SQUASH RECIPES
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WHIPPED BUTTERNUT SQUASH RECIPE
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Top Asked Questions

What's the best way to make whipped squash?
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.
How do you make whipped butternut squash puree?
Spoon freshly cooked warm/hot butternut squash into a large bowl. Begin whisking with a mixer then add 3 Tbsp of coconut oil, 1 tablespoon at a time. Add the cinnamon and nutmeg and whisk until whipped nicely, scraping down the sides as needed. Add a little more coconut oil if needed. Serve with a sprinkle of cinnamon on top.
How long to cook butternut squash with cinnamon and nutmeg?
Sprinkle as much brown sugar, cinnamon, and nutmeg over the top of the butter that you desire. Cover the prepared squash with another sheet of aluminum foil, folding edges tightly over the edges of the baking sheet. Place in oven and cook for approximately 30 minutes.
What's the best way to make mashed butternut squash?
Mashed butternut squash is a sweet and savory side dish that only uses a handful of ingredients and brightens up your fall/winter table. Preheat your oven to 400F and move the rack to the middle position. Prep the squash. To easily peel the squash, I cut it into quarters and carefully use a knife to cut the peel off since it's very thick.

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