Twice-baking isn’t just for potatoes, you know! This Twice-Baked Butternut Squash uses virtually the same technique for an indulgently creamy sweet and savory side that everyone tends to fall in love with at first bite. While it’s definitely something that’s worthy of a place on your holiday table, it’s not too much trouble at all to make, which means you can sneak it in whenever the mood strikes throughout the fall season. (And trust me, the mood will strike a lot.)
Just like with a twice-baked potato, you’re doing an initial baking here to cook the veg through and then mix it with a lot of goodness before giving it a second turn in the oven. You’ll want to halve your squash, scoop out the seeds, and then coat it in olive oil and salt and pepper before roasting it until it’s nice and tender.
Once it’s cool enough to handle, you scoop out the flesh into a bowl and mix it with sour cream, melted butter, Parmesan cheese, and a bit more salt and pepper.
The filling goes back into the squash, then gets topped with breadcrumbs and more Parmesan cheese before it heads back into the oven for its second baking.
The breadcrumbs provide a nice contrasting crunch against the velvety squash so you get contrast in both texture and flavor. The butternut still has its signature subtle sweetness but you get umami and nuttiness from the Parmesan and a hint of tanginess from the sour cream. They say “it’s all about balance” and this is a dish that sure proves it!
Twice-Baked Butternut Squash
Serves 6 Prep 10m Cook 55m
- 1 medium butternut squash, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 3/4 cup sour cream
- 2 tablespoons butter, melted
- 3/4 cup parmesan cheese, grated and divided
- 2 tablespoons breadcrumbs (unseasoned)
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 425°F.
- Place squash cut side up in a large baking dish. Drizzle top with oil and season with salt and pepper, rubbing it into the squash.
- Bake until fork tender, 35-45 minutes, depending on size.
- Remove from oven and set aside until you can handle it safely.
- Once cool enough, scoop out butternut flesh into a large bowl, leaving about 1/4-inch border remaining around the edges of the squash.
- Add sour cream, 1/2 cup Parmesan cheese, melted butter, slat, and pepper to bowl and stir to combine. Using a fork, mash the squash and mix everything together well until the texture is smooth and creamy.
- Spoon squash mixture back into shells and top with remaining parmesan cheese and breadcrumbs.
- Bake until golden brown and heated through, 20-30 minutes. Enjoy!
Recipe adapted from Clean Food Crush.