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Whipped Butternut Jalapeno Squash

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

Course Side Dish
Cuisine American
Keyword butternut squash holiday side dish, butternut squash side dish, jalapeno butternut squash
Diet Category Vegetarian, gluten free, dairy free
Prep Time 15 minutes
Cook Time 38 minutes
Servings 8
Calories 213kcal
Author Alkaline Recipes


  • 4 cups cubed butternut squash
  • 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.


Calories: 213kcal