Whipped Butternut Squash

Fall is time for yummy squash! At least it is for me. I know that Aaron doesn't like squash, but I he knows better than to say so when I am introducing a new food to the kids. So he politely took some, and ate it with no complaints. I thought the kids would like it especially when David saw the squash and was so excited because he knew what it was (from the Winnie the Pooh video). But apparently their dislike for it is inherited. Even though Aaron didn't voice his dislike, the kids wouldn't eat it. David literally gagged down 5 bites so he could have seconds of his dinner.
I, on the other hand thought it was delicious. I needed to bake it a little longer. There were still some big chunks that didn't get soft enough to whip. But I thought it was very good and creamy. I only had one squash and so I halved the rest of the ingredients. I used real butter, but fat free sour cream. I added 1 Tbsp brown sugar and a dash of cinnamon. If you like squash, you'll like this recipe. It's not my picture, but mine looked like that - right down to the type of bowl!

Whipped Butternut Squash

• 2 butternut squash, halved and seeded
• 1/2 cup margarine
• 1 cup light sour cream
• salt and pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place squash halves cut side down in a medium baking dish with enough water to cover. Cover, and bake 1 hour in the preheated oven, until tender.
3. Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper