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Twice Baked Butternut Squash

Serves

Makes 4 Squash Halves

Prep Time

15 Minutes

Cook Time

50-60 Minutes

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.

Ingredients

3 tablespoons SOOC Butternut Squash Seed Oil
2 medium butternut squash
1 cup sour cream, cream cheese or Greek yogurt
2 cups grated Parmesan cheese
1 teaspoon garlic powder
2 tablespoons maple syrup
8-10 slices of prosciutto, crisped and crumbled
1 cup pistachios, shelled
1 cup fresh or dried cranberries or pomegranate seeds
Salt and pepper

Directions

Preheat the oven to 400°F. Cut each butternut squash in half lengthwise and scoop out the seeds. Brush the squash with olive oil, salt, and pepper then place it cut side down on a baking sheet lined with parchment paper. Roast for 45-50 minutes or until the inside is tender and easily pierced with a fork.

While the squash is cooking crisp the prosciutto in a pan over medium heat and set aside.

nce the squash is cool enough to handle, carefully scoop out the inside, leaving about 1/4 inch of flesh around the edges so the squash halves hold their shape. Transfer the scooped-out squash to a mixing bowl.

In the bowl with the scooped-out squash add your sour cream, cream cheese or yogurt, Parmesan cheese, garlic powder, maple syrup, prosciutto, salt, and pepper. Mash the mixture with a fork or blend with a hand mixer until smooth and creamy. Taste and adjust seasoning if needed.

Spoon the mashed squash mixture back into the hollowed-out shells. Place the filled squash halves back on the baking sheet face up. Return the squash to the oven and bake for an additional 20-25 minutes, or until the tops are lightly golden and the filling is heated through.

Remove the squash from the oven and sprinkle with pistachios for crunch, dried cranberries or pomegranate seeds for a pop of sweetness and color, and extra prosciutto if desired. Serve hot!