Whipped Butternut Squash

This is a great wintertime side dish. The squash I used for this recipe was about 2.5 pounds, if your squash is bigger/smaller just adjust the ingredients at the end.

1 Butternut Squash- cooked- To cook this whole squash quickly I cut it in half, removed the seeds, and put it on a microwave safe plate and covered it with plastic wrap. I microwaved it for 10 minutes, removed it from the microwave, and let it cool a bit. It was softened but not cooked all the way through yet. I peeled off the skin and cubed up the squash and put it in a pot on the stove with some water (just enough to cover the squash). Let the squash boil for about 10 minutes or until it is easily pierced with a fork.

If you buy already cut up squash then just let it boil for a few minutes until it is soft. (it's easier this way, but cheaper to buy a whole squash).



Drain the squash when it's soft and put it in a mixing bowl. Add the following ingredients:
2 tbsp. Butter
1/2 cup sour cream
a sprinkle (maybe 2 tbsp.) brown sugar


Whip everything together using a hand mixer until everything is smooth. If you want it creamier add more sour cream, sweeter add more brown sugar. Garnish with cinnamon :)