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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it’s hot enough for roasting the squash evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
