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Homemade Twice-Baked Stuffed Butternut Squash photo

Twice-Baked Stuffed Butternut Squash

This Twice-Baked Stuffed Butternut Squash is a cozy delight! A rich, cheesy filling in a caramelized shell makes it a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Squash:
  • 1 medium butternut squash (about 2-3 pounds)
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt (divided)
  • 1 teaspoon ground pepper
  • 1 cup freshly grated Parmesan cheese (divided)

Equipment

  • Sharp knife
  • Baking sheet
  • Mixing Bowl
  • Fork or potato masher
  • Spatula

Method
 

Instructions
  1. Step 1: Preheat your oven to 400°F (200°C). Carefully slice the butternut squash in half lengthwise and scoop out the seeds using a spoon.
  2. Step 2: Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with ½ teaspoon of kosher salt and ground pepper. Roast for about 40-50 minutes, or until fork-tender and caramelized.
  3. Step 3: Remove the squash from the oven and let it cool slightly. In a mixing bowl, melt the unsalted butter. Scoop out the flesh of the squash, leaving about ¼-inch for support. Combine with melted butter, ½ teaspoon of kosher salt, and ½ cup of Parmesan cheese until creamy.
  4. Step 4: Spoon the filling back into the squash shells, mounding it slightly on top. Sprinkle the remaining ½ cup of Parmesan cheese over the stuffed squash.
  5. Step 5: Return the stuffed squash to the oven and bake for an additional 20 minutes, or until the cheese is golden and bubbling.
  6. Step 6: Once they’re done baking, let them cool for a few minutes before serving. Enjoy!

Notes

  • You can add cooked quinoa, chicken, or turkey for a heartier meal.
  • Incorporate spices like cumin or paprika for an added kick.
  • Swap Parmesan for feta or goat cheese for different flavors.
  • Add sautéed mushrooms or spinach for extra nutrition.