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Butternut Squash Whip

chef.jackson's picture
Ingredients
  Butternut squash 3⁄4 Pound, cubed, seeded and pared
  Dried currants/Dark raisins 2 Tablespoon
  Water 2 Tablespoon
  Half and half 2 Tablespoon
  Butter 1 Tablespoon, whipped
  Firmly packed light brown sugar 1 Teaspoon
Directions

MAKING
1) In a 1-quart ovenproof casserole, arrange the squash.
2) With a vented plastic wrap, cover and on high power, microwave for 5 minutes. Check if the squash is fork-tender.
3) Let it remain, covered, for 1 to 2 minutes.
4) In an oven-safe small bowl, combine the currants and water.
5) On high power, microwave for 1 minute, or until the currents become plump. Keep aside.
6) In a separate bowl, combine half-and-half, butter, and brown sugar.
7) On high power, microwave this for 30 seconds, or until the butter is melted.
8) To a large mixing bowl, place the squash.
9) With the help of an electric mixer, beat the squash on low speed, until smooth. This may take 1 to 2 minutes.
10) To this, add the half-and-half mixture.
11) On high speed, beat this mix until the squash is soft and fluffy.

SERVING
12) Serve the Butternut Squash Whip immediately, topped with the currant (or raisin) mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Squash
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
2

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