If you think twice-baking is only for potatoes, think again! This recipe for Twice-Baked Butternut Squash will win over your taste buds with its creamy, sweet, and savory flavors. It’s an indulgent side dish that’s perfect for your holiday table or any time throughout the fall season. Trust me, you’ll want to make it again and again!

To start, halve the butternut squash and remove the seeds. Drizzle it with olive oil and season with salt and pepper, then roast it until tender. Once cooled, scoop out the flesh and mix it with sour cream, melted butter, Parmesan cheese, and more seasoning. Spoon the filling back into the squash and top with breadcrumbs and additional Parmesan cheese. Bake it until golden brown and heated through.

The result? A dish that offers a delightful contrast of textures and flavors. The velvety squash with its subtle sweetness pairs perfectly with the umami and nuttiness of the Parmesan cheese, while the breadcrumbs add a satisfying crunch. It’s all about balance, and this recipe certainly delivers.

Recipe Details

• Serves: 6
• Prep Time: 10 minutes
• Cook Time: 55 minutes

Ingredients

• 1 medium butternut squash, halved lengthwise and seeds removed
• 1 tablespoon olive oil
• 3/4 cup sour cream
• 2 tablespoons butter, melted
• 3/4 cup Parmesan cheese, grated and divided
• 2 tablespoons breadcrumbs (unseasoned)
• Kosher salt and freshly ground black pepper, to taste

Preparation

1. Preheat your oven to 425°F.
2. Place the squash halves cut side up in a large baking dish. Drizzle the tops with olive oil and season with salt and pepper, rubbing the seasoning into the squash.
3. Bake the squash until fork-tender, which should take about 35-45 minutes depending on its size.
4. Remove the squash from the oven and set it aside to cool until it’s safe to handle.
5. Once cooled, scoop out the butternut flesh into a large bowl, leaving a 1/4-inch border around the edges of the squash.
6. Add sour cream, 1/2 cup of Parmesan cheese, melted butter, salt, and pepper to the bowl. Stir everything together until well combined and the texture is smooth and creamy.
7. Spoon the squash mixture back into the empty squash shells and top with the remaining Parmesan cheese and breadcrumbs.
8. Bake the squash for an additional 20-30 minutes, or until golden brown and heated through.
9. Enjoy this delectable twice-baked butternut squash!