Twice Baked Butternut Squash

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Ambitious Kitchen

Total Time

1 hour and 30 minutes

Prep Time

1 hour

Cook Time

30 minutes

Rating

(3)

Ingredients

6 servings

For the squash:
1 large butternut squash, halved lengthwise and seeds removed
1 tablespoon olive oil
Freshly ground salt and pepper
For the filling:
3/4 cup parmesan cheese
½ cup plain greek yogurt or cream cheese
½ teaspoon garlic powder
Freshly ground salt and pepper
For the salted maple pecans:
¼ cup roughly chopped pecans
1 teaspoon pure maple syrup
Pinch of sea salt
Additional toppings:
¼ cup parmesan
1/3 cup chopped bacon
¼ cup pomegranate seeds or dried cranberries

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Preparation

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Step 1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Step 2

Place your butternut squash halves cut side up and drizzle the flesh with olive oil then season with salt and pepper, rub the flesh evenly. Bake for 40-50 minutes or until squash is fork tender.

Step 3

Allow squash to cool for 10-20 minutes, then scoop out the flesh into a medium bowl, leaving about a ¼ inch border. Try as best as possible not to break the squash halves or dig too deep into the skin.

Step 4

In the medium bowl with the squash flesh, add in the parmesan cheese, greek yogurt and garlic powder. Season with a little salt and pepper, to taste. Mix everything together with a fork until creamy then add the squash mixture back to the butternut squash shell and sprinkle with additional ¼ cup parmesan over the two halves. Bake for another 15 minutes then remove from the oven and top with garnishes.

Step 5

While butternut squash is baking again, you can make the maple pecans: add the pecans to a pan and place over medium heat, stirring occasionally for 3-5 minutes until they are slightly golden brown. Once golden brown, turn off the heat and stir in a teaspoon or two of pure maple syrup to coat the pecans, followed by a sprinkle of sea salt. Remove from heat and place on a sheet of parchment paper to allow to cool.