Twice Baked Butternut Squash
This Twice Baked Butternut Squash is everything you love about twice baked potatoes, with a sweeter, cozier fall twist. Velvety roasted butternut squash, whipped with tangy sour cream and nutty Parmesan, gets piled back into its own golden shell and broiled until the cheesy top is bubbling and browned.
It only takes 10 minutes of hands-on prep, and the oven does the rest while you get the rest of dinner on the table. The creamy, savory filling balances the natural sweetness of the squash so well that even the squash skeptics at your table will be going back for seconds. Serving it right in the skin makes it look impressive enough for Thanksgiving, yet it’s simple enough for any weeknight.
Helpful Tips
- Leave a sturdy wall: When scooping, keep about 1/4 inch of squash around the skin so the shells hold their shape. Go slowly near the bottom, since a tear in the skin will make the shell collapse when you refill it.
- Roast cut side down: Placing the halves face down on the sheet traps steam and helps the flesh cook evenly until it’s fork tender and easy to mash.
- Keep an eye on the broiler: Parmesan goes from golden to burnt in a hurry, so stay close to the oven during that final broil. Pull the squash as soon as the tops are bubbly and browned in spots.
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Twice Baked Butternut Squash
This Twice Baked Butternut Squash is everything you love about twice baked potatoes, with a sweeter, cozier fall twist.
Ingredients
- 1 medium-sized butternut squash halved lengthwise, seeds removed
- 1 tablespoon olive oil
- salt for seasoning
- 3/4 cup sour cream
- 3/4 cup Parmesan cheese freshly grated, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425°F(220°C). Line a large baking sheet with parchment paper.
- Rub the flesh of the butternut squash with olive oil. Season well with salt and pepper.
- Set the butternut squash halves, cut side down, on the sheet.
- Bake for 40 minutes, until fork tender. Remove from the oven and let cool slightly.
- Scoop out the flesh, leaving about 1/4” of squash around the skin (don’t break the skin or it will collapse), and place the flesh in a large bowl.
- Add the sour cream, 1/2 cup of Parmesan, salt, and pepper to the bowl. Mix it all up until it’s well combined. Spoon it back into the butternut squash shells. Place them face up on the baking sheet. Sprinkle half of the remaining Parmesan over the top. Bake for another 15 minutes. Then turn on the broil and broil the tops until they’re golden brown, about 5 minutes.
- Top with the remaining Parmesan and serve hot.
Nutrition
Calories: 137kcalCarbohydrates: 12gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 19mgSodium: 233mgPotassium: 366mgFiber: 2gSugar: 3gVitamin A: 10174IUVitamin C: 20mgCalcium: 178mgIron: 1mg
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