Citrusy Mashed Squash with Toasted Pecans

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