Squash Puff

This recipe has been my favorite Thanksgiving side dish for many years but it's so good, the color is so beautiful, I really should make it more often. Just purée roasted butternut squash until smooth, add gently cooked onion, a few spices and a little cream, then top with toasted pumpkin seeds.

Squash Puff

"My family loved this savory dish and the leftovers were great. " ~ Carrie

In a world of polarity, it’s easy to discern what’s ‘truth’ and what’s ‘spin’. Truth is the stock of fervent judgments held by folks whose beliefs match our own. Spin is the malicious, manipulative deception spewed by the other guys.

Yet consider these titles: Freedom from Fear, Freedom from Want. Freedom to Worship, Freedom of Speech.

Truth or Spin? They’re four paintings by artist Norman Rockwell, canvases inspired by the world vision of FDR, a wartime president.

Truth or Spin? Patriotic punditry or perverse propaganda? Or in gentler, less polarizing prose, perhaps only outmoded Americana?

The Thanksgiving tableau in Freedom from Want is familiar yet enigmatic. Is that three (or four?) generations gathered round? And what of the Sunday clothes and Mother’s good dishes?

Truth or Spin? It’s hard to know for sure, even if the outcome of that war, two and even three generations past, is largely known.

Let us give simple thanks, then, for what we do know today, the words we have right, and privilege, to speak.

Call it truth. Call it spin. But do call it freedom.

Thank God.

ALANNA's TIPS Roast the squash two days ahead (be sure to throw an extra into the oven to enjoy that night), then assemble the puff the day or morning before. To yield 3 cups, start with three to four pounds of butternut, acorn, Hubbard or other winter squash. Slice in half, remove the seeds and membrane, then roast face down on a baking sheet for an hour at 400F. If pumpkin seeds aren’t handy, top with buttered bread crumbs.


Hands-on time: 20 minutes
Time-to-table: 65 minutes
Serves 6
  • 2 tablespoons butter
  • 1 small onion, chopped (about 1/2 cup)
  • 3 cups roasted winter squash (see ALANNA’s TIPS)
  • 2 large eggs
  • 1/4 cup half ‘n’ half
  • 3 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 cup hulled pumpkin seeds (pepitas)

Preheat the oven to 375F.

Melt the butter in a small skillet over medium heat. Add the onion and slowly soften, about 10 minutes.

Meanwhile, mash the squash with an electric mixer in a large bowl. Add the eggs one at a time, beating for a minute or so after each addition. Add the onion and remaining ingredients (except the pumpkin seeds) and combine well. Turn the mixture into a well-greased pie plate or quiche pan. Add the pumpkin seeds to the hot, still buttery skillet and toast for 2 – 3 minutes. Smooth the squash mixture and sprinkle pumpkin seeds over top.

Bake for 45 minutes or until a knife inserted in the middle comes out clean.

(Note: Plan on an hour in the oven if the squash has been assembled in advance and is cold from the refrigerator.)

NUTRITION ESTIMATE 162Cal; 9g Tot Fat; 4g Sat Fat; 17g Carb; 0g Fiber; 546mg Sodium; 96mg Cholesterol; Weight Watchers Old Points 4, PointsPlus 4

The Familiar Tableau:
Freedom from Want by Norman Rockwell

Freedom from Want by Norman Rockwell

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite Thanksgiving recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. "Like" Kitchen Parade on Facebook!

More Favorite Thanksgiving Side Dish Recipes

(hover for a description, click a photo for a recipe)
Perfect Make-Ahead Mashed Potatoes (Party Potatoes) Bodacious Brussels Sprouts Turnip Puff or Rutabaga Puff

My family loved this savory dish and the leftovers were great. The moniker "puff" doesn't seem quite right, though. "Puff" brings to mind a dessert. Thanks for the new favorite.

Carrie -- You made my day! So glad it worked for you, thanks for the thought on the name.

A delightful and gently provocative piece. Thanks.

Have a good T'day, my friend.
I guess some might think WiFi's not a thing to be grateful for as it may seem to techie but I am most grateful for the freedoms you mention in your essay and this techie thing the WiFi as he brings me such amazing friends as you.
You can tell where my mind is - the first thing I noticed was that is one huge turkey - and she looks like it must weigh an ounce!
Lovely squash 'puff' - I like that word; it implies souffle-like without the effort (to me)
Good thoughts...

Happy Thanksgiving, Alanna, and thanks for all your good tastes throughout the year!

best, Stephen
Happy thanksgiving, dear Alanna! And thank you for all the wonderful veggie recipes you're sharing with your readers!!
This is great, I've been making it for a few years now and continue to pass on the recipe.
Elisia ~ Oh good, it’s a favorite of mine too, on the menu for this week’s Thanksgiving! FYI it can also be made with either turnip or rutabaga, they’re just as tasty! Here’s the link -- http://www.kitchenparade.com/2006/11/turnip-puff.php.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna