Baked Butternut Squash is one of the most popular side dishes around the globe, and a perfect one to cook at Thanksgiving.
It is extremely delicious but at the same time it is full of calories. It is one of the most delicate cuisines, and one cannot resist enjoying this lovely food once served.
Preparation Time: 1 hour
Serving Size: 6 persons
Utensils: Knife, Spoon or Scoop, Roasting Pan, Handheld Electric Blender or Potato Masher, Large Bowl.
- 6 butternut squash (about 9 pounds total)
- 1 ½ teaspoons of salt, plus more to taste
- 1/2 teaspoon of freshly ground black pepper, plus more to taste
- 1/2 cup plus 1 tablespoon of non-fat sour cream
- 2 teaspoons of paprika
- 6 fresh chives, cut into 1/8-inch pieces
- 3 tablespoons of fresh breadcrumbs, lightly toasted
Preheat the oven to 450 degrees F with a rack in the centre. Cut squash in halves lengthwise, and remove seeds and fibers from it. Sprinkle the squash halves properly with ½ teaspoon of salt and ¼ teaspoon of pepper. Take a roasting pan, and fill it with ¼ inch of water. Place the squash halves in it, and cover it with aluminium foil. Bake it for around 35 to 40 minutes or until the squash is tender – confirm by piercing it with any sharp pointed knife. Remove the pan from the oven, and transfer the squash on a cool surface. Set it aside to cool down, and lower the temperature of oven to 425 degrees F.
Image Courtesy: theadirondackchick.com
Take a spoon, and scoop out the baked flesh of each squash halve into a large bowl. Leave ¼ inch of border of 6 squash halves so that they retain their original shape. Add sour cream, paprika, chives and remaining teaspoon of salt and ¼ teaspoon of pepper to the bowl. Mix it with a handheld electric blender or potato masher until the mixture becomes smooth and well combined. Fill the 6 squash halves with the batter. Sprinkle toasted breadcrumbs at the top of it. Bake it for around 20 to 30 minutes or until a golden brown top is achieved. Serve as you need.
Image Courtesy: inthekitchenwitharlen.com