Twice Baked Butternut Squash
User Reviews
4.3
Twice Baked Butternut Squash
Description
This Twice Baked Butternut Squash recipe starts by roasting squash halves until easily pierced with a fork, ensuring tender flesh. After cooling, the squash is scooped out leaving a border for structure, and the flesh is mashed with salt, pepper, fresh chopped sage, tangy Greek yogurt, and creamy goat cheese. The filling is spooned back into the squash shells, topped with panko breadcrumbs and a drizzle of olive oil, then baked again to warm through and crisp the topping slightly.
The dish offers a contrast between the smooth, rich filling delicately flavored with herbaceous sage and the crunchy golden breadcrumbs that enhance texture. It can serve as a comforting vegetarian side dish for fall and winter meals or as part of a holiday spread.
Roasting times depend on squash size; starting to check for doneness at 30 minutes is recommended. Using fresh sage gives a bright herbal note, and goat cheese adds tanginess that complements the natural sweetness of the squash.
Ingredients
- 2 butternut squash halved lengthwise and seeds removed, medium sized
- 1/2 teaspoon kosher salt
- black pepper freshly ground, to taste
- 1 tablespoon sage chopped, fresh
- 2 tablespoon Greek yogurt plain, non-fat
- 2 ounces goat cheese
- 2 tablespoon panko breadcrumbs
- 2 teaspoons olive oil
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
- Roasting times vary by squash size; begin checking tenderness at 30 minutes.
- Fresh sage enhances flavor distinctively in this recipe.
- Recipe adapted from Martha Stewart, suited for medium-sized butternut squash.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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