Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
  • 7 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Top with pecans, green onions and/or sage leaves, and additional citrus peel.

Nutrition Facts

176 calories; fat 9g; cholesterol 12mg; saturated fat 3g; carbohydrates 25g; mono fat 4g; poly fat 2g; insoluble fiber 4g; sugars 10g; protein 2g; vitamin a 15014.4IU; vitamin c 33.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.2mg; folate 44.4mcg; sodium 258mg; potassium 579mg; calcium 101mg; iron 1.3mg.
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