Whipped Summer Squash
Submitted by sgoldenco
Silky whipped summer squash beaten fluffy with evaporated milk and butter. A light, creamy low-carb side dish that’s diabetic-friendly and ready in 30 minutes flat.
YIELD
3 servingsPREP
10 minCOOK
20 minREADY
30 minMashed potatoes get all the glory, but whipped summer squash deserves a spot at the table too. Yellow squash simmers until tender, then gets beaten with evaporated milk and butter until it’s light, fluffy, and almost velvety.
The evaporated milk adds creaminess without thinning things out, so you get a side dish with real body. A little salt and pepper is all you need to let the squash’s natural sweetness come through.
This is a smart swap for anyone watching carbs or blood sugar, and it pairs beautifully with grilled chicken, roast pork, or a simple piece of fish.
Pro Tips
- Drain the cooked squash thoroughly before whipping; excess water makes the puree thin and runny
- Use a rotary beater or hand mixer for the fluffiest texture; a food processor can make it gummy
- Add a pinch of nutmeg or a sprinkle of fresh chives on top for a simple flavor boost
Ingredients
Directions
Peel and cut squash into small pieces.
Place in sauce pan with small amount of water.
Bring to a boil; reduce heat and simmer until squash is crisp-tender.
Drain. Beat squash with rotary beater; add evaporated milk and butter.
Beat until light and fluffy. Add salt and pepper.
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