Whipped Butternut Jalapeno Squash
Whipped Butternut Jalapeno Squash. In this recipe, we whip the squash with jalapeno pepper to give it a kick, and then bake it in a casserole dish. This sweet and savory dish can be served as a side, or even for breakfast. Six ingredients, so easy and so yummy
- 4 cups cubed butternut squash
- ⅓ cup yogurt vegan or diary free if preferred
- 2 eggs
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tbsp chopped jalapeno pepper
- 2 cloves garlic, minced
- ¼ cup green onions or chives
- 2 tablespoon maple syrup
Cook butternut in microwave for 8 minutes to soften. Drain any liquid that has accumulated. Whip until mixed with hand mixer (not food processor). Leave some pieces of squash solid--you don't want puree.
Add yogurt, eggs, syrup, salt, pepper, jalapeno, garlic and green onion/chives and mix with spoon.
Pour mix into 9" x 13" casserole dish that has been oiled well.
Bake at 375 degrees for 30 minutes.