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Roasted Butternut Squash Mousse
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Roasted Butternut Squash Mousse

I’ve always loved the Olympics (just hearing the theme song makes me smile!) and have been glued to the couch the past week enjoying the games every night. Since I usually don’t watch nearly this much TV, I’ve been keeping my restlessness at bay by multitasking and brushing up on my vector art skills while designing a new header for my blog! The change was inspired by my recent WordPress crash and Apolinaras’ comment that the fonts in my header look like they’re stuck in the early web development age of the 90s – LOL, thanks honey! I agree though, it’s time for a makeover! I’m having fun with it, although I’m tired of watching Adobe Illustrator tutorials every time I can’t figure something out (which is often…). I’m starting over from scratch, so stay tuned for the big reveal later this week!

The downside to all the Olympic festivities is that I haven’t been cooking anything exciting for the past week. Luckily, I have a few recipes saved just for occasions like this that I can still share! Today’s treat is one I made right before Christmas but thought would be more appropriate to share after the holidays when people would be more interested in lighter dessert options. I decided to make a creamy faux mousse (no eggs are involved) of roasted butternut squash and apple cider. It’s rich, creamy, and indulgent. I served it in martini glasses topped with toasted walnuts and gingersnap cookies, but it would also be lovely as part of a layered trifle.

Oh, and I’m submitting this to Natasha’s 5 Star Mousse Makeover!

Roasted Butternut Squash Mousse
Printable Recipe

1 butternut squash, cut in half lengthwise and seeded
1/2 tablespoon butter, melted
1/2 cup powdered sugar
1/2 cup apple cider
1 8-ounce container light whipped topping, thawed
1/2 teaspoon vanilla extract
1/4 cup toasted chopped walnuts
6 gingersnap cookies

Preheat oven to 400˚F. Use a pastry brush to evenly brush flesh side of the squash halves with melted butter and place flesh side down on a greased cookie sheet. Bake at 400˚F for 45 minutes to 1 hour or until tender. Let squash cool for 10 minutes. Remove flesh from the squash halves with a spoon and mash with a fork until smooth (my yield was 2 cups).

Place mashed butternut squash, powdered sugar, and apple cider in a pan over medium heat and heat for 5 minutes or until sugar has dissolved. Allow to cool completely and puree in a blender until smooth.

Mix squash puree, 2 cups of whipped topping, and vanilla extract until smooth. Place into serving bowls and sprinkle evenly with nuts and remaining whipped topping. Garnish with gingersnap cookies. Makes 6 servings.

Nutrition: 220 calories, 9.8g fat, 2.5g fiber, 2.8g protein per serving
Cost: $0.93 per serving

53 Responses to Roasted Butternut Squash Mousse

  1. That looks restaurant-worthy .. I know I’d pay to eat it :) And I share your addiction to this year’s Winter Olympics … didn’t think I would be, but I’m losing precious sleep because of it!

  2. You know what is funny? Everytime I read a new recipe by you, I think to myself, “Why didn’t I think of that?” You are absolutely brilliant! Your dishes are tasty, hearty, and real. They use ingredients that I love. Like this mousse. It looks awesome! And your plantain nachos (which I will try this week). And, your pretzel hot dogs! Kerstin, you are awesome. That is all I have to say.

  3. You had me at butternut. And then again at mousse. This is genius!

    I can’t wait to see the new layout. Although I have to say, I actually do kind of like that old font!

  4. I was jus going to tell ya the same thing -to send it to 5star foodie for her mousse makever-what a super mousse sweety….
    Well im having blog probs as well and as muc as am struggling havent been able to fix it-my google feed has stopped for the last 3 posts and tried everything but haven got a lead-none of my posts update on blog list (whew!!!)any tips???

  5. This mousse sounds -and looks! – fantastic. I love incorporating fruit and veggies into indulgent treats, and this one is right up my alley. The photograph is stunning!

  6. oh, i can’t wait to see the new design (even though there’s not a thing wrong with this one)(stuck in the 90s, eh? what’s wrong with that?)!
    awesomely excellent mousse, kerstin. it’s so clever and innovative and undoubtedly delicious!

  7. I love the idea of a light mousse and one made with roasted butternut squash sounds incredible!

    I’m so excited for the big reveal! So funny that your husband can say “that’s so 90’s” about fonts :)

  8. The mousse looks gorgeous! Good luck with the designing process. I was lucky to have my sister do it for me. She’s quite handy with the illustrator (being a fashion designer).

  9. Can’t wait for the new website! Good luck and this recipe sounds awesome. I am going to bookmark it for sure. As for your comment on my blog, I am so bummed about the google reader thing, I knew it happened, but don’t know how to fix it. My readership has been cut in half since I switched from Quickblog to WordPress, soo soo sad about it!

  10. That dessert looks gorgeous!! And sounds delicious, bet it would be good with Pumpkin too :)
    I really love your new layout/look! I would love to change mine, as I’m still just using blogspot but that’s an undertaking I’m just not ready for yet.

  11. oh my gosh, look at the new header!!! and redesign, awesome :) i just saw this on tastespotting and remembered to come and comment!!! how cool. you’re my idol 😉

    this sounds awesome, i’ll have to give it a try soon :)

  12. Oh yum! I love how you put this dessert in a martini glass! This is a great twist on traditional mousse, especially for those for aren’t big chocolate fans or who want a different tasting mousse. It looks so airy and light – and the gingersnap cookie is the perfect complement!

    BTW, I love the new look of your blog! Great job! The press section is pretty neat, too. You’re amazing!

  13. What a unique twist on mousse! Butternut and squash is a delicious combo! I love the way you served it. And your new header is so cute – can’t wait to see what else you come up with.

  14. Thanks everyone! I really need to make this again!

    Natasha, Sophia, and SugarPlum – Thanks for the reminder! I edited the post so it can be included in the round up :)

    Astrid – Aww, thank you, your sweet comment made my day!

    Cara and Bridget – Pumpkin does sound like a delicious substitute!

    Meghan – I know, I was cracking up over that comment :)

    Monica – Ugh, that’s frustrating – I bet everyone will find you again soon though like I did!

    Shannon, Nicole, and Reeni – Thank you!! I’m still working out the kinks, but I’m really happy about how the header came out (and should be, considering how long it took me to make… ) :)

  15. Looks fabulous… sorry I haven’t been around for awhile, I moved to the US Virgin Islands (I still giggle when I say that) for six months, and it is taking awhile to get settled. But i do think I am caught up, and will be back reading each of your new posts as usual…

    Come take a look at my new blogs of Island life!

    funny about the olympics. I was just getting into the drama and the stories… But down here, I have satelite, but ABC, CBS and Olympic coverage on NBC is not on the system. I do get MSNBC, so I am keeping up on women’s curling

  16. This is delight full and Joanne being ur sweetfren too, am inviting u here for her little party(its her birthday dear -i know that u know dear) which is a suprise party for her …do leave her a wish in the sprinkles ok…..my feeds arent working or updating ,so am trying my best to find all her pals to leave her a wish in the sprinkles before she gets there or even after….will ya help too to make it a little sucess….and leave her a wish too?


  17. Hi
    just stumbled down from Natasha’s blog, I saw your recipe there….very intresting and delectable mousse…very innovating..also without egg..soon I’m trying it out..

    cheers and do visit me if you can

  18. I saw this recipe at the roundup on 5 Star Foodie and just had to stop by your blog and let you know that this is by far my favorite recipe in the round-up. Well done, Kerstin!

  19. I’m going to make this for dessert for Christmas. I am wondering if I can make it tonight or tomorrow and let it sit in the fridge… Or will it separate or something? Thanks!

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