Twice Baked Butternut Squash

Name: Twice Baked Butternut Squash
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2 medium sized butternut squash; 1/2 teaspoon kosher salt; freshly ground black pepper to taste; 1 tablespoon fresh sage; 2 tablespoon plain non fat Greek yogurt ⁣; 2 ounces goat cheese; 2 tablespoon panko breadcrumbs; 2 teaspoons olive oil

User Reviews

4.3

276 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
4 servings
Calories
250 kcal
Course
Side Dish
Cuisine
American, Vegan

Twice Baked Butternut Squash

Lindsey Herring

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Twice Baked Butternut Squash is the perfect fall side dish! Super creamy and full of flavor thanks to goat cheese and sage!

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Ingredients

Servings

2 medium sized butternut squash, halved lengthwise and seeds removed
1/2 teaspoon kosher salt
freshly ground black pepper to taste
1 tablespoon fresh sage, chopped
2 tablespoon plain non fat Greek yogurt ⁣
2 ounces goat cheese
2 tablespoon panko breadcrumbs
2 teaspoons olive oil

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Instructions

Preheat oven to 450° F. Line a baking sheet with foil and spray it with cooking oil.
Place the halved butternut squash cut side down on the baking sheet and cover completely with another piece of foil. Bake the squash for 40-50 minutes or until until a fork inserted into the flesh comes out easily.
Remove the squash from the oven, lower the temperature to 425 degrees, and let the squash cool slightly. Using a spoon, scoop the flesh out and leave a 1/4 inch border around the squash halves so they will hold their shape. Discard one of the squash skins so that you have a total of 3.
In a large bowl mash together the squash flesh, salt, pepper, sage, Greek yogurt, and goat cheese. Once everything is combined, spoon the squash mixture back into the 3 skins.
Top the squash with the panko and drizzle with olive oil. Place the squash back in the oven and bake for another 10-15 minutes or until the mixture is heated through.

Notes

The size of the butternut squash used will effect the time that it needs to roast. Start checking the squash at 30 minutes and note that it could take up to an hour depending on the squash size and your oven.
This recipe was adapted from Martha Stewart

Nutrition Information

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Calories 250kcal (13%) Carbohydrates 48g (16%) Protein 8g (16%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 7mg (2%) Sodium 397mg (17%) Fiber 8g (32%)