Recipe: Whipped Butternut Squash
Misc. recipelink.com Chat Room Recipe Swap
From: Kathy/MA
WHIPPED BUTTERNUT SQUASH
1 (4-pound) butternut squash
cup instant potato flakes
cup firmly packed brown sugar
cup butter, softened
teaspoon salt
teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
Cut butternut squash in half lengthwise, and remove and discard seeds. Place squash halves, cut sides down, in a shallow baking dish or pan. Add water to dish to depth of 1/2 inch.
Bake squash at 350" for 45 minutes or until squash is tender. Set squash aside to cool slightly.
Remove pulp from squash, discarding shells. Combine squash, potato flakes, and remaining ingredients in a large mixing bowl; beat at medium-high speed with an electric mixer until smooth. Pipe or spoon onto individual plates.
From: Kathy/MA
WHIPPED BUTTERNUT SQUASH
1 (4-pound) butternut squash
cup instant potato flakes
cup firmly packed brown sugar
cup butter, softened
teaspoon salt
teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
Cut butternut squash in half lengthwise, and remove and discard seeds. Place squash halves, cut sides down, in a shallow baking dish or pan. Add water to dish to depth of 1/2 inch.
Bake squash at 350" for 45 minutes or until squash is tender. Set squash aside to cool slightly.
Remove pulp from squash, discarding shells. Combine squash, potato flakes, and remaining ingredients in a large mixing bowl; beat at medium-high speed with an electric mixer until smooth. Pipe or spoon onto individual plates.
MsgID: 314426
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-05-17
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-05-17
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (31)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!