Twice-Baked Butternut Squash
Twice-Baked Butternut Squash
Melanie Richtman
Perfect Dinner Recipe
Products used: Stainless Steel Large Cookie Sheet
Products used: Stainless Steel Large Cookie Sheet
Ingredients
- 2 large butternut squash, cut in half with seeds removed
- 1 cup of parmesan cheese
- ¾ cup of greek yogurt
- ½ teaspoon of garlic salt
- Salt and black pepper to taste
- Avocado oil or olive oil
- Bacon, dried cranberries, candied walnuts or pecans for topping, as desired
Directions
- Preheat the oven to 400 degrees fahrenheit.
- Cut your butternut squash into halves lengthwise and remove the seeds.
- Place the squash halves on your stainless steel cookie sheet with the insides facing up, and drizzle with oil, salt, and pepper and rub the mixture on the squash.
- Bake for 45-50 minutes, or until fork tender.
- Once the squash is cooked, remove it from the oven and let it cool for about 15 minutes.
- After the squash has cooled slightly, scoop out the squash into a bowl, leaving a border so it’s not too thin.
- Mix the squash with ¾ cup of parmesan cheese, ¾ cup of greek yogurt, ½ teaspoon of garlic salt, and additional salt and black pepper to taste.
- Place the mixture in your squash halves, top with the remaining parmesan, and bake for another 10-15 minutes.
- Top with bacon, dried cranberries, candied nuts, or fresh herbs as desired.
