Monday, October 15, 2012

Citrusy Mashed Squash w/ Toasted Pecans

I have subscriptions to 2 magazines, Parents Magazine and Better Homes and Garden. To be completely honest.. most of the time I just thumb through them real fast and then my son ends up destroying them. I was extremely glad though that I didn't let the Little One get ahold of the latest issue because this dish was AMAZING! Source- October's BH&G Magazine. This is now on the list of things to make for Thanksgiving Dinner this year.

- 3 lbs butternut squash, peeled, seeded and cut into chunks
- 2 tbls butter
- 1/3 cup sour cream
- 1/4 cup maple syrup
- Zest of one lemon
- Zest of one Orange
- Dash of Salt and Pepper
- 2 tbls snipped fresh sage
- 1/2 cup pecan halves, toasted and coarsely chopped

In a 5- or 6-quart Dutch oven cook squash in lightly salted boiling water, covered, for 16 to 17 minutes or until tender when pierced with a fork. Drain.

Meanwhile, melt the butter in a heavy skillet over medium heat, whisking frequently until golden brown, 5 to 6 minutes. 

In a bowl add cooked squash butter, sour cream, maple syrup, orange and lemon peels, salt and pepper. With a hand mixer, mix until smooth. Stir in fresh sage.

Top with pecans, green onions and/or sage leaves.

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I have to admit I am not the creator for most of these recipes! Most of these come from friends or the Foodnetwork, and other websites. I usually tweak it, but i get them from other sources. THANK YOU OTHER PEOPLE,but please... use them, circulate them, make them your own. Just make sure you give the credit to the right person, which isn't always me!