From Adventures in Cooking

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Author: Eva Kosmas Flores


  • 1/2 of a Butternut Squash
  • 2 Cloves Garlic minced
  • 1/3 Cup Fat Free Sour Cream
  • 3 Tablespoons Butter
  • 3/4 Teaspoon Garlic Powder
  • 1/2 Teaspoon Sage
  • 1/4 Teaspoon Salt


  1. Preheat the oven to 375 degrees. Place the butternut squash on a baking sheet and roast in the oven for 45 minutes to 1 hour, or until the squash is soft when poked with a fork but hasn’t quite started to brown on the outside yet.
  2. Remove the squash from the oven and scoop out the squash using an ice cream scooper. Place the squash flesh into a bowl and discard the empty skin once you have successfully carved all the squash from it.
  3. Add the butter to the squash and mix with a potato masher until the butter has melted. Add the rest of the ingredients and continue mashing with the potato masher until the ingredients are completely combined. Scoop the mixture into a food processor and blend it until it becomes
  4. fluffy and smooth. Transfer to a bowl and serve immediately.