Twice Baked Butternut Squash

With a prolific crop of butternut squash from Barry’s garden, I am on the look out for new recipes . . . and this one—Twice Baked Butternut Squash—is definitely a keeper. Just like a twice-baked potato, butternut squash is baked, the flesh is mashed and combined with a sour cream-cheese mixture and then stuffed back into into the squash shell and re-baked. Make Ahead directions are also included below. 

Twice Baked Butternut Squash  

1 smaller sized butternut squash

Olive oil + kosher salt & pepper

About 1/4 to 1/2 cup sour cream (depending on side of squash)

About 1/4 to 1/2 cup Italian blend shredded cheese (or cheese of choice

1+ to 2+ teaspoons fresh thyme leaves (or use about 1/4 to 1/2 dried)

1. Preheat oven to 375°.
2. Cut ends of squash and cut squash in half lengthwise—TIP: for easy cutting, after removing ends place squash in microwave for up to 2 1/2 minutes (1 minute for smaller sized). 
3. Remove seeds. Drizzle cut side with olive oil and sprinkle with kosher salt and pepper.
   
4. Place squash, cut sides down, in a rimmed baking dish. Pour about 1/4 cup of water in the bottom of the pan.
5. Bake in the oven, uncovered, for about 20 to 30 minutes for smaller squash (up to 40 or 45 minutes for larger), until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time—water should eventually completely evaporate allowing the squash to caramelize but not burn. Add a little more water if squash begins to appear dry.
   
6. Let cool for at least 10 minutes.
Scoop out flesh of the squash, being careful to leave shell of squash intact. Mix up/mash squash; add filling ingredients listed above and mix thoroughly; taste and adjust seasonings as needed.
   
7. Scoop mixture back into one half of the squash. 
   
8. Sprinkle with a little more cheese and return to oven.

   
9. Bake for 20 minutes, or until cheese is golden and melted. 

Make Ahead: Prepare recipe through step # 7; cover well and refrigerated up to 2 days. On day of serving, remove squash from fridge and let come to room temperature as oven is preheated, then proceed with step #8. 

Recipe without photos  . . .

Twice Baked Butternut Squash  

1 smaller sized butternut squash

Olive oil + kosher salt & pepper

About 1/4 to 1/2 cup sour cream (depending on side of squash)

About 1/4 to 1/2 cup Italian blend shredded cheese (or cheese of choice

1+ to 2+ teaspoons fresh thyme leaves (or use about 1/4 to 1/2 dried)

1. Preheat oven to 375°.
2. Cut ends of squash and cut squash in half lengthwise—TIP: for easy cutting, after removing ends place squash in microwave for up to 2 1/2 minutes (1 minute for smaller sized) . 
3. Remove seeds. Drizzle cut side with olive oil and sprinkle with kosher salt and pepper.
4. Place squash, cut sides down, in a rimmed baking dish. Pour about 1/4 cup of water in the bottom of the pan.
5. Bake in the oven, uncovered, for about 20 to 30 minutes for smaller squash (up to 40 or 45 minutes for larger), until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time—water should eventually completely evaporate allowing the squash to caramelize but not burn. Add a little more water if squash begins to appear dry.
6. Let cool for at least 10 minutes.
Scoop out flesh of the squash, being careful to leave shell of squash intact. Mix up/mash squash; add filling ingredients listed above and mix thoroughly; taste and adjust seasonings as needed.
7. Scoop mixture back into one half of the squash. 
8. Sprinkle with a little more cheese and return to oven.

9. Bake for 20 minutes, or until cheese is golden and melted. 

Make Ahead: Prepare recipe through step # 7; cover well and refrigerated up to 2 days. On day of serving, remove squash from fridge and let come to room temperature as oven is preheated, then proceed with step #8.