Twice Baked Butternut – Mmm mmm good!

Mmm was the sound that came out of Barry’s mouth after one bite of our latest butternut recipe. I found smaller sized butternut in our winter stash of veggies, and this is how I fixed them . . .

 

Twice Baked Butternut

Butternut squash

Olive oil, Kosher salt & black pepper

Sour cream

Butter, softened

Fresh thyme leaves or dried

Cheese – Monterey Jack, Parmesan, Cheddar or your preference

1. Roasting Squash: Preheat the oven to 375°F. For easy cutting: Using a knife, make several cuts into butternut squash, then microwave for up to 2 1/2 minutes in 1 minute intervals (1 minute for smaller sized). (This technique also makes the squash a lot easier to peel if a recipe calls for a peeled squash.) Cool slightly, then cut the butternut squash in half and scoop out the seeds with a spoon; discard.
2. Place both squash halves, flesh side up, in a foil-lined baking pan with sides. Drizzle with olive oil and sprinkle with salt and pepper.
3. Turn the squash flesh side down and pour about 2 to 3 tablespoons of water in the bottom of the pan.
4. Bake in the oven, uncovered, for about 40 to 45 minutes, 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. 
   
   
   
5. Squash Mash: Carefully remove cooked squash from shell (leaving enough so shell is sturdy) 
6. Add squash to the work bowl of a food processor along with sour cream and butter (amount depends of size of squash – I used about 2-3 Tbsp. of sour cream and 1 Tbsp. of butter for a small squash). Blend ‘til smooth. Taste and adjust sour cream, butter and seasonings as needed.
   
7. Place shells on a parchment or foil lined pan. Add butternut filling back to the shells. Top with thyme leaves and a light topping of the cheese of your choice. 
   
8. Place squash in a preheated 400° oven and bake for  10 to 15 minutes or until the mixture is heated through. (Squash can be prepared ahead, refrigerated and then baked — allow extra time for baking if refrigerated)
   

Recipe without photos . . .

Twice Baked Butternut

Butternut squash

Olive oil, Kosher salt & black pepper

Sour cream

Butter, softened

Fresh thyme leaves or dried

Cheese – Monterey Jack, Parmesan, Cheddar or your preference

1. Roasting Squash: Preheat the oven to 375°F. For easy cutting: Using a knife, make several cuts into butternut squash, then microwave for up to 2 1/2 minutes in 1 minute intervals (1 minute for smaller sized). (This technique also makes the squash a lot easier to peel if a recipe calls for a peeled squash.) Cool slightly, then cut the butternut squash in half and scoop out the seeds with a spoon; discard.
2. Place both squash halves, flesh side up, in a foil-lined baking pan with sides. Drizzle with olive oil and sprinkle with salt and pepper.
3. Turn the squash flesh side down and pour about 2 to 3 tablespoons of water in the bottom of the pan.
4. Bake in the oven, uncovered, for about 40 to 45 minutes, 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. 
5. Squash Mash: Carefully remove cooked squash from shell (leaving enough so shell is sturdy) 
6. Add squash to the work bowl of a food processor along with sour cream and butter (amount depends of size of squash – I used about 2-3 Tbsp. of sour cream and 1 Tbsp. of butter for a small squash). Blend ‘til smooth. Taste and adjust sour cream, butter and seasonings as needed.
7. Place shells on a parchment or foil lined pan. Add butternut filling back to the shells. Top with thyme leaves and a light topping of the cheese of your choice. 
8. Place squash in a preheated 400° oven and bake for  10 to 15 minutes or until the mixture is heated through. (Squash can be prepared ahead, refrigerated and then baked — allow extra time for baking if refrigerated)