Twice-Baked Butternut Squash

Twice-Baked Butternut Squash

David Venable

The perfect snack for a crisp autumn afternoon. This butternut squash dish is easy to make and delicious to eat!

Prep Time: 20 Minutes

Serves: 6–8

Ingredients

  • 5 lbs butternut squash (2 large or 3–4 small)
  • 1–2 Tbsp oil (for roasting)
  • 1/2 cup bacon, cooked and chopped (about 5 slices)
  • 3/4 cup grated parmesan cheese (split 1/2 cup and 1/4 cup)
  • 1/2 cup sour cream
  • 1/2 cup craisins
  • 1-1/2 cup sharp white cheddar cheese
  • 2 Tbsp maple syrup
  • 1 Tbsp fresh chopped sage
  • 1 Tbsp fresh chopped rosemary
  • 1 tsp salt
  • 1/2 tsp pepper

Preparation

Preheat oven to 350℉.

Cut butternut squash in half lengthwise and scoop out the seeds. Brush with oil and roast for 35–45 minutes or until fork tender.

Once roasted, let cool until safe to handle. Scoop out half of the squash into a bowl.

Mix the roasted squash, bacon, 1/2 cup parmesan, sour cream, craisins, cheddar cheese, maple syrup, sage, rosemary, salt, and pepper until combined.

Fill the partially scooped-out squash with the filling mix and top with the remaining 1/4 cup of parmesan cheese. Bake for 20–30min.

Cook's Notes

Save some of the squash you scoop for your favorite twice-baked potato or potato skin recipes.

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