Recipe of Roasted Beets And Butternut Squash Salad

Whipped Roasted Butternut Squash

Keep refrigerated for up to 2 days, until ready to serve.

Recipe Summary Whipped Roasted Butternut Squash

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

Ingredients | Roasted Beets And Butternut Squash Salad

2 butternut squash, halved and seeded

½ cup margarine

1 cup light sour cream

salt and pepper to taste

Directions

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.

Info | Roasted Beets And Butternut Squash Salad

prep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 10 Yield: 10 servings

TAG : Whipped Roasted Butternut Squash

Side Dish, Vegetables, Squash,

Roasted Beets And Butternut Squash Salad : Lay the vegetables out on a large (or two smaller) baking sheet in a single layer.

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