Twice Baked Butternut Squash with Greek Yogurt and Parmesan Recipe

Introduction

This Twice Baked Butternut Squash is a comforting and flavorful side dish that’s easy to prepare and perfect for any occasion. Creamy and cheesy, it transforms roasted butternut squash into a delicious treat that everyone will love.

Ingredients

• 1 medium sized butternut squash, halved lengthwise and seeds removed
• 3/4 cup plain Greek yogurt
• 3/4 cup high quality grated parmesan cheese, divided
• 1 Tbsp avocado or olive oil
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 425 degrees F.
2. Step 2: Place the butternut squash halves cut side up in a baking dish large enough to hold both halves.
3. Step 3: Drizzle with oil and sprinkle with sea salt and pepper, then rub it all in evenly.
4. Step 4: Bake the squash for 35-45 minutes, or until just fork tender.
5. Step 5: Remove the squash from the oven and let it cool slightly until safe to handle.
6. Step 6: Carefully scoop out most of the flesh into a large bowl, leaving about a 1/4 inch border around the skins without breaking them.
7. Step 7: Add Greek yogurt, 1/2 cup of parmesan cheese, sea salt, and pepper to the squash flesh in the bowl.
8. Step 8: Mash and mix thoroughly with a fork until creamy and well combined.
9. Step 9: Spoon the mixture back into the squash skins and sprinkle the tops with the remaining parmesan cheese.
10. Step 10: Return the dish to the oven and bake for 10 minutes until heated through, then broil for a few minutes until golden brown on top.
11. Step 11: Serve immediately and enjoy!

Tips & Variations

• Use a high-quality parmesan cheese for the best flavor and melting texture.
• Add a pinch of nutmeg or smoked paprika to the squash mixture for extra warmth and depth.
• Swap Greek yogurt for sour cream or cream cheese for a richer taste.
• Try topping with chopped fresh herbs like parsley or thyme before serving for a fresh touch.

Storage

Store any leftover twice baked butternut squash in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350-degree F oven until heated through, or use a microwave on medium power. The top may not stay as crisp after reheating but will still be delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the squash mixture and fill the skins ahead of time, then refrigerate until ready to bake and broil. This makes it a great option for guests or holiday meals.

What can I use instead of parmesan if I’m allergic to dairy?

You can substitute the parmesan with a dairy-free cheese alternative or nutritional yeast for a cheesy flavor without dairy.

Twice Baked Butternut Squash with Greek Yogurt and Parmesan Recipe

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★★★★★

4.7 from 88 reviews

• Author: lina
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Twice Baked Butternut Squash is a delicious, creamy, and cheesy side dish perfect for cozy dinners or holiday feasts. Roasted to tender perfection and blended with Greek yogurt and parmesan, it offers a rich, satisfying flavor with a golden, crispy top.

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Ingredients

Scale 1x2x3x

Butternut Squash

• 1 medium sized butternut squash, halved lengthwise and seeds removed

Mix-ins

• 3/4 cup plain Greek yogurt
• 3/4 cup high quality grated parmesan cheese, divided

Seasoning & Oil

• 1 Tbsp avocado or olive oil
• Sea salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it’s hot enough for roasting the squash evenly.
2. Prepare Squash: Place the butternut squash halves cut side up in a baking dish that fits both halves comfortably. Drizzle with avocado or olive oil, then season generously with sea salt and freshly ground black pepper. Rub the oil and seasoning evenly over the cut surfaces.
3. Roast Squash: Bake the squash for 35 to 45 minutes or until it is just fork tender. This step softens the squash and develops its natural sweetness.
4. Cool and Scoop: Remove the squash from the oven and allow it to cool slightly until you can handle it safely. Carefully scoop out most of the flesh into a large bowl, leaving about a quarter-inch border to keep the shells intact for stuffing.
5. Mix Filling: To the scooped squash flesh, add Greek yogurt, 1/2 cup of parmesan cheese, sea salt, and freshly ground black pepper. Mash and mix thoroughly with a fork until you achieve a creamy, smooth texture.
6. Stuff Squash Halves: Spoon the creamy squash mixture back into the reserved squash shells, dividing evenly. Sprinkle the remaining 1/4 cup parmesan cheese over the tops for a golden crust.
7. Bake Again and Broil: Return the stuffed squash to the oven and bake for 10 minutes until heated through. Then broil for 2 to 3 minutes more to create a lovely golden brown crust on top. Watch closely to avoid burning.
8. Serve: Remove from oven and serve immediately while the cheesy top is warm and crispy. Enjoy this comforting and flavorful twice baked butternut squash!

Notes

• Use a sharp spoon to scoop the squash flesh carefully to keep the skin intact for stuffing.
• You can substitute parmesan with pecorino romano for a different flavor profile.
• For extra flavor, add a pinch of nutmeg or smoked paprika to the squash mixture before stuffing.
• Leftovers can be refrigerated and gently reheated in the oven to maintain the crispy top.
• This recipe works well with other winter squashes like acorn or kabocha.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: twice baked butternut squash, roasted butternut squash, cheesy squash side dish, Greek yogurt butternut squash, healthy squash recipe