Whipped Butternut Squash and Red Onions

October 13, 2012

This is a very simple recipe; apart from roasting the squash, it’ll take you only 15 minutes to prepare. Stick a serving spoon in and pass it around.



• 1 butternut squash (about 3 lbs)
• 1 large red onion, thinly sliced
• 4 tablespoons butter
• 3 tablespoons heavy cream
• salt
• a dash of hot sauce (optional)

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.
Meanwhile, in a skillet, gently cook the onions in 2 tablespoons of butter for no more than 2 minutes.
Once the squash is cooked, scoop out the flesh, and whisk it in a bowl with the rest of the butter and cream. Add the onions and season with salt and hot sauce.
Put the mixture back in the skin and serve.

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{ 5 comments… read them below or add one }

frugalfeeding October 13, 2012 at 3:55 pm

That is truly gorgeous – exceptional colour and presentation 🙂


Julia M October 16, 2012 at 8:51 pm

I am currently eating this very dish! Your recipe is fantastic! I was unsure about the onions (I don’t even eat mashed potatoes with onions) but they contribute to the dish in such a great way. Scooping the squash from it’s skin was quite difficult, haha. I really love this recipe and will continue to use it 🙂


Bryan October 21, 2012 at 6:34 pm

So glad you’re enjoying the recipe Julia!


Véronique December 2, 2012 at 7:38 pm

This looks glorious! I can’t wait to serve it to my family as part of a lovely winter warmer meal 🙂 Any suggestions of which mains would accompany it well? {I’m a vegetarian, but my family are all hearty carnivores}


Karista November 14, 2013 at 8:56 pm

Bryan I remember this from last fall and just found it again. Pinned and saved! Love, love this recipe 🙂


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