Twice-Baked Stuffed Butternut Squash | A Thoughts “Full” Mother

By Kristen Chidsey | 34 Feedback | Revealed November 3, 2022 | Up to date November 3, 2022 *This put up could embrace amazon hyperlinks. As an Amazon Affiliate, I earn from qualifying purchases.

That is the final word recipe for butternut squash! Baked not as soon as, however twice, this recipe for Stuffed Butternut Squash is made with a nutty, buttery, tacky filling. This straightforward butternut squash recipe is a scrumptious, but straightforward, aspect dish that all the time impresses.

This recipe for butternut squash is a scrumptious riff on a Twice-Baked Potato.

Identical to a stuffed baked potato, this reicpe for Twice-Baked Butternut Squash begins by baking a butternut squash till tender. As soon as the flesh is tender, it’s seasoned with butter and parmesan after which restuffed into the hollowed out squash. It’s nutty, it’s buttery, it’s downright scrumptious!

As a substitute of being full of rice and sausage, like my recipe for Stuffed Acorn Squash, it is a a lot easier model of stuffed squash. But the flavors are specatular. It makes a scrumptious aspect dish worthy of a vacation meal.

Notes on Substances

• Butternut Squash: Choose a butternut squash that feels heavy for its dimension, uniform in form, and comparatively freed from blemishes.
• Butter: Butter will soften into the flesh of the baked squash, giving it a richness that simply cannot be topped. Nevertheless, be at liberty to make use of olive oil or vegan butter if wanted.
• Parmesan Cheese: Parmesan cheese actually brings out the pure nutty taste within the squash. Use freshly grated parmesan cheese for the perfect taste, not parmesan from a canister.

Learn how to Make Twice-Baked Butternut Squash

Step One: Put together Squash

• Wash and dry the squash nicely. Although you’ll not be consuming the pores and skin of the butternut squash, similar to a melon, any time you narrow by the flesh of the pores and skin, you wish to make sure the outer pores and skin is washed nicely, in order to not switch any grime or micro organism to the flesh of the squash.
• Minimize off the stem of the squash after which proceed to chop the squash in half lengthwise.
• the squash in half lengthwise and take away the seeds and strings from the middle cavity of the squash. 

Professional-Tip: Should you battle to chop the squash, pop it into the microwave for 3-5 minutes. It will make it a lot simpler to chop.

Step Two: Bake Butternut Squash

The key to completely baked butternut squash is roasting minimize aspect down within the water. The water will hold the flesh of the squash moist and tender. It’s one thing my grandpa confirmed me years in the past, and to at the present time, I’ve discovered it the perfect technique for baking complete squash.

• Merely place the minimize squash, minimize aspect down, into a big baking dish, and add sufficient water to come back up midway up the perimeters of the squash.
• Bake till the squash is fork-tender.

Step Three: Put together Filling

As soon as your butternut squash is tender, let it cool barely simply in order that you do not burn your fingers when dealing with it. After 5-10 minutes or so, you might be prepared to arrange the filling to stuff the squash.

• As soon as cool to the contact, scoop out the flesh of 1 half of the squash, putting the flesh right into a medium mixing bowl.
• For the remaining half, very fastidiously scoop out a portion of the flesh, leaving a ½-inch border across the edges of the squash. You’ll use this half to re-stuff and re-bake so that you need it to remain collectively for presentation.
• Combine the flesh of the squash with the butter, salt, pepper, and parmesan cheese till clean and the butter is melted.

Step 4: Stuff Squash

• Place the reserved half of the squash that’s nonetheless intact right into a dry baking dish and fill the cavity of the squash with the combination. It’s okay if the squash is overfilled barely.
• Prime with the remaining parmesan cheese.

Step 5: Bake Once more

The magic of any twice-baked recipe is that the second bake permits the combination to heat by, caramelize, and develop extra taste.

• Return the squash to the oven and proceed to bake till the filling is warmed by and the cheese is melted.

Serving Recommendations

This Twice-Baked Butternut Squash makes a straightforward, but spectacular addition to your Thanksgiving Dinner. It additionally pairs wells with Baked Salmon or Home made Rotisserie Rooster for a weeknight meal.

Making ready In Advance

When making ready baked butternut squash for a vacation meal or when entertaining, you could wish to get a bounce begin and put together this recipe as much as 48 hours prematurely, making your vacation meal simpler to drag collectively.

• Bake the squash as directed and put together the filling as directed.
• Place the stuffed squash in a big storage container or on a sheet pan lined with plastic wrap and refrigerate for as much as 48 hours.
• When able to bake, take away the squash from the fridge whereas the oven preheats to 350 levels F.
• Bake for 45-50 minutes, or till warmed by.

Extra Butternut Squash Recipes

Should you loved this recipe for Baked Butternut Squash, I might love so that you can go away a remark and evaluate under.

Stuffed Butternut Squash

Baked Butternut Squash turns into a powerful dish when full of parmesan and butter.

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Course: Aspect Dish

Delicacies: American

Food regimen: Gluten Free

Prep Time: 5 minutes

Cook dinner Time: 1 hour 30 minutes

Complete Time: 1 hour 35 minutes

Servings: 6

Energy: 106kcal

Cook dinner ModePrevents your display from going darkish whereas making ready the recipe.

Directions

• Preheat oven to 400 levels F.

• Wash and dry the butternut squash. Minimize off the stem of the squash after which minimize the squash in half lengthwise. Take away the seeds from the cavity of the squash.

• Place the 2 halves of the squash, minimize aspect down, in a big baking dish. Pour 2-3 cups of chilly water into the baking dish, or till the water comes midway up the perimeters of the squash.

• Bake the squash for 45 minutes, or till the flesh is fork-tender. As soon as tender, take away the squash from the oven and let cool for 10 minutes, simply till you’ll be able to deal with it.

• Utilizing a spoon, scoop out the flesh of 1 half of the squash and place it into a big mixing bowl. For the remaining half, fastidiously scoop out a portion of flesh of the butternut squash, being cautious to go away ½-inch border. Add the flesh to the blending bowl.

• Drain off the water from the baking dish and place the marginally hollowed butternut squash half right into a baking dish. Sprinkle the flesh with ¼ teaspoon of kosher salt.

• Add the butter, ½ teaspoon kosher salt, pepper, and ¼ cup of parmesan cheese into the blending bowl with the flesh of the squash. Combine nicely, till butter has melted into the nice and cozy squash and the squash is good and mashed up.

• Scoop the squash combination into the hollowed out half of the squash. Sprinkle the filling with the remaining ¼ cup of parmesan cheese.

• Return the stuffed squash to the oven and bake for 15-20 minutes, or till the cheese is melted and the filling is warmed by.

• Serve heat from the baking dish or switch to a platter to serve.

Notes

Leftovers: Retailer leftover baked squash in an hermetic container for as much as 4 days within the fridge. 
Dietary Modifications: Omit the Parmesan cheese and use vegan butter for a dairy-free model of this recipe. 
Making ready in Advance: Bake the squash as much as 2 days earlier than serving. Scoop out the flesh of the squash, combine the nice and cozy filling with the butter, cheese, and seasonings and restuff the squash. Place the stuffed squash in a baking dish and canopy tightly with plastic wrap. Retailer within the fridge for as much as 48 hours earlier than baking once more. To bake earlier than serving, take away from the fridge, and uncover. Bake at 375 levels for 30-35 minutes or till warmed by. 

 

Diet

Energy: 106kcal | Carbohydrates: 14g | Protein: 2g | Fats: 4g | Saturated Fats: 3g | Ldl cholesterol: 12mg | Sodium: 492mg | Potassium: 440mg | Fiber: 2g | Sugar: 2g | Vitamin A: 13435IU | Vitamin C: 26.2mg | Calcium: 109mg | Iron: 0.9mg

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