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.
Enjoy!
Ingredients
• 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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{ 4 comments… read them below or add one }
That is truly gorgeous – exceptional colour and presentation
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
So glad you’re enjoying the recipe Julia!
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}