Twice Baked Butternut Squash
If you’re looking to bring a beautiful, festive side dish to your holiday table, this Twice-Baked Butternut Squash recipe is the perfect choice. Packed with the warm flavors of roasted squash, complemented by creamy fillings and festive toppings, it’s a delicious alternative to traditional mashed potatoes or sweet potatoes. Whether it’s Thanksgiving, Christmas, or any seasonal celebration, this recipe will add a touch of class and comfort.
Serve this twice-baked butternut squash as a stunning side dish alongside roasted turkey, or beef, or alongside a salad as part of a vegetarian holiday meal. The natural sweetness of the squash combined with the creaminess of the filling makes it a rich and satisfying option, with enough flexibility to customize to your taste.
Tips:
Customize your filling - Add roasted garlic or sautéed onions to the filling for an extra depth of flavor. A pinch of cayenne or smoked paprika can also add some heat.
Make ahead - You can roast the squash and prepare the filling a day ahead. Simply refrigerate overnight, and then bake the stuffed squash halves when you’re ready to serve.
For a vegan option - Substitute heavy cream with coconut cream and leave out the Parmesan and prosciutto.
Whether you’re looking for something new to serve at your gathering or want to add a nutritious, festive side, this dish is a holiday winner.
Products used: Butternut Squash Seed Oil