Citrusy Mashed Squash with Toasted Pecans

Citrusy Mashed Squash with Toasted Pecans + enlarge image
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6 users rated this recipe an average rating of 3.5
Makes:
6 servings
Yields:
6 cups
Prep:
15 mins
Cook:
20 mins
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Citrusy Mashed Squash with Toasted Pecans

Ingredients
3
pounds butternut squash, peeled, seeded, and cut into chunks
2
tablespoons butter
1/3
cup sour cream or 1/2 cup mascarpone cheese
1/4
cup maple syrup
3/4
teaspoon salt
1/4
teaspoon ground black pepper
2
tablespoons snipped fresh sage
1/2
cup pecan halves, toasted and coarsely chopped
 
Sliced green onions and/or fresh sage leaves and finely shredded orange and lemon peel

Directions

  1. 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.
  2. Meanwhile, melt the butter in a heavy skillet over medium heat, whisking frequently until golden brown, 5 to 6 minutes. Transfer half the squash mixture to a food processor. Add butter, sour cream, maple syrup, orange and lemon peels, salt and pepper. Cover and process until smooth. Place remaining squash in a bowl; add pureed mixture. Mash slightly. Stir in fresh sage.
  3. Top with pecans, green onions and/or sage leaves, and additional citrus peel.

Nutrition Facts

(Citrusy Mashed Squash with Toasted Pecans)
    Per serving:
  • 176 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 12 mg chol.,
  • 258 mg sodium,
  • 25 g carb.,
  • 4 g fiber,
  • 10 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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