Tuesday, November 20, 2012

Creamy Butternut Twice-Baked Potatoes & A Giveaway!! - UPDATE!


Congrats to Comment #18 - 

You have won the Gooseberry Patch CHRISTMAS 2012 Cookbook!!!!!!!

keshakeke said...

I follow you on Facebook

You have 48 hours to contact me....please send your mailing address and the cookbook will be sent to you in a few days.

Thanks so much to all who have entered this giveaway!


OH YA'LL!!!!!  

I just tried this recipe and can't wait for you to try it too.  I found it in a 
Taste of Home magazine...and we all know how tried & true their recipes are! 

It is so creamy and delicious. Combining butternut squash with potato and garden vegetable cream cheese makes this dish a winner.

I think we all love our potatoes.  My family sure does. 

I'll be honest - I normally go for quick and easy.  This one is easy but it does take a little more time.  I'm sure it could be made up the day before and refrigerated until it's time to bake (heat).  

A great option for any holiday meal don't you think? 

I lightened this by using Smart Balance spread for the butter, and Laughing Cow garden vegetable cream cheese.  I added a little extra cheese even. 

I am still drooling just looking at the photo of this awesome side dish. 

It's such a great way to get more veggies into your family.  VERY tasty for sure!


4 large baking potatoes
3 c. cooked butternut squash 
4 ozs. spreadable garden vegetable cream cheese
(or Laughing Cow)
3 Tb. butter 
(or Smart Balance Spread)
1/2 tsp. salt
1/2 tsp. pepper

Scrub and pierce potatoes. Bake at 375 for 50 - 55 minutes or until tender. Cool potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp; leaving thin shells. 

In large bowl, combine potatoes and squash; mash until smooth. Add cream cheese, butter, salt and pepper; mix until creamy. Pipe or spoon into potato skins.  Bake, uncovered, at 375 for 10 - 15 minutes or until heated through. 

(To cook my squash, I always poke holes in it (whole) and cook it in the
microwave for about 15 - 18 minutes, depending on size. Allow to stand a few minutes, cut open and cool; remove seeds. Flesh comes right off the skin and you don't have to peel it) 

May be made a day ahead and refrigerated.  Add an extra 10 - 12 minutes when baking if chilled. 

Linked to Weekend Potluck
             Scrumptious Sunday

I've been wanting to celebrate reaching 3,000+ fans (yippee! Yahoo! - turned over at 3346 earlier today!) at Facebook, and thank all of you wonderful people for your interest and support for what I do here.  I SO enjoy my blog - more than I ever could have imagined - and wouldn't be where I am without all of you.

So to simply say 'I'M THANKFUL FOR YOU'....I'm giving away at 
Gooseberry Patch CHRISTMAS 2012 Cookbook. It's a softcover, and is jam-packed full of fun ideas and recipes for the holidays. 

Here's how you enter: 

Just leave a comment here at my blog, telling me what you love making most for the holidays - it could be food, or even a craft...something you give as a gift - whatever!  
(Comments at Facebook don't count as an entry) 


You can have a second entry by 'Liking" me at Facebook...and if you already do, just tell me in your comment. 

(Please make each comment separate & be sure to leave me an email address) 

Giveaway will end Tuesday evening, Nov. 20th at 6:00 EST. Winner will be chosen using Random.org.  (Cookbook will be mailed out after Thanksgiving.)

Giveaway open only to U.S. & Canada residents.