Peel, seed, and cut up squash in 2" - 3" pieces. Drain well. Whip with beater. Visit original page with recipe.
Whipped butternut squash with butter and brown sugar is a delightful addition to the Thanksgiving or holiday table. Stir together until fully incorporated and no lumps remain. Cut away the stem and top of the squash. Cook over medium heat 20 minutes. Until smooth. Drain well.

Whipped Butternut Squash. Put the pecans in the open area of each squash. Grease a baking sheet. Put in casserole, cover and bake 15 - 20 minutes at 350. Place squash on the baking sheet. Meanwhile, in a skillet, gently cook the onions in 2 tablespoons of butter for no more than 2 minutes. Remove seeds completely. Sprinkle the cloves and cinnamon on the squash along with ½ of the sugar. Ingredients 2 cups (16 oz) pureed butternut squash 2 large eggs 1 can Fat Free Evaporated Milk 3/4 to 1 cup sugar or sugar substitute (to taste) 2 tsp cinnamon 1 tsp ginger 1/2 tsp cloves 1/2 tsp salt Whipped cream Extra cinnamon or cloves for sprinkling 1 unbaked deep dish pie crust

Cut the squash in half lengthwise. Combine squash with other ingredients. Cover with salted water and bring to a boil. Cook over medium heat 20 minutes.
Place butternut squash puree in a bowl and add the remaining filling ingredients. Preheat oven to 350 degrees F (175 degrees C). Bake for 50 to 60 minutes or until the filling has set, but is barely loose in the middle. Combine squash with other ingredients. Wash squash. Pour the filling into the prepared crust and carefully set into the lowest rack of the oven. Red Lion Inn Whipped Squash … Peel, seed, and cut up squash in 2" - 3" pieces. The flavors of maple syrup and nutmeg give this squash dish depth and warmth. Put in casserole, cover and bake 15 - 20 minutes at 350. Sweet and creamy, this butternut squash has gorgeous color that lights up the plate beside hearty fall dishes like roast chicken, pork tenderloin, or beef short ribs. Whip with beater. Bookmark this recipe to cookbook online. Cover with salted water and bring to a boil.

Brush ¼ of a cup of the melted Earth Balance on both halves. Until smooth. Split the squash in half, scoop out the seeds, and roast in the oven at 375-400°F for about an hour, until you can easily pierce it with a knife.


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