Twice-Baked Butternut Squash with Parmesan and Greek Yogurt Recipe

Introduction

This Twice Baked Butternut Squash is a delicious and comforting side dish that brings out the natural sweetness of the squash. Creamy, cheesy, and golden on top, it’s a perfect addition to any meal that will impress family and guests alike.

Ingredients

• 1 medium sized butternut squash, halved lengthwise and seeds removed
• 3/4 cup plain Greek yogurt
• 3/4 cup high quality grated parmesan cheese, divided
• 1 Tbsp avocado or olive oil
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 425 degrees F. Place the butternut squash halves cut side up in a baking dish large enough to hold both halves.
2. Step 2: Drizzle the squash with oil and sprinkle with sea salt and black pepper. Rub evenly over the surface.
3. Step 3: Bake the squash for 35-45 minutes, until just fork tender.
4. Step 4: Remove the squash from the oven and let it cool slightly until it’s safe to handle.
5. Step 5: Using a spoon, carefully scoop out most of the flesh into a large bowl, leaving about a 1/4 inch border to keep the skin intact.
6. Step 6: Add Greek yogurt, 1/2 cup of parmesan cheese, and salt and pepper to the bowl with the squash. Mash and mix thoroughly to create a creamy texture.
7. Step 7: Spoon the squash mixture back into the skins, then sprinkle the tops with the remaining parmesan cheese.
8. Step 8: Return the dish to the oven and bake for 10 minutes. Then broil for a couple of minutes until the tops are golden brown.
9. Step 9: Serve immediately and enjoy!

Tips & Variations

• For extra flavor, add a pinch of nutmeg or smoked paprika to the squash mixture before baking.
• Use sharp or aged parmesan for a richer taste.
• Substitute the Greek yogurt with sour cream or cream cheese for a different creamy texture.
• Add cooked bacon or toasted nuts on top for added crunch and flavor.

Storage

Store leftover twice baked butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350 degrees F until warmed through to maintain texture. Avoid microwaving to keep the topping crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the squash mixture in advance and store it separately. Assemble and bake just before serving for best results.

Can I use a different type of squash?

While butternut squash works best for its sweetness and texture, you can try acorn or kabocha squash as alternatives, though cooking times may vary.

Twice-Baked Butternut Squash with Parmesan and Greek Yogurt Recipe

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★★★★★

4.9 from 53 reviews

This Twice Baked Butternut Squash is a delicious and creamy dish made by roasting butternut squash halves, mixing the tender flesh with Greek yogurt and parmesan cheese, then baking again to achieve a golden, flavorful topping. It’s a comforting and elegant side perfect for autumn or holiday meals.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Squash

• 1 medium sized butternut squash, halved lengthwise and seeds removed
• 1 Tbsp avocado or olive oil
• Sea salt, to taste
• Freshly ground black pepper, to taste

Filling

• 3/4 cup plain Greek yogurt
• 3/4 cup high quality grated parmesan cheese, divided (1/2 cup for filling, 1/4 cup for topping)
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Preheat the oven: Set your oven to 425°F (220°C) to ensure it is hot and ready for baking the squash.
2. Prepare the squash: Place the butternut squash halves cut side up in a baking dish that can hold them comfortably. Drizzle with avocado or olive oil and sprinkle with sea salt and freshly ground black pepper, then rub the seasoning evenly over the flesh.
3. First bake: Bake the squash for 35-45 minutes until it is just fork tender, meaning a fork can easily pierce the flesh but it still holds some shape.
4. Cool and scoop: Remove the squash from the oven and let it cool enough to handle safely. Using a spoon, carefully scoop out most of the soft flesh into a large bowl, leaving about a 1/4 inch border of squash flesh intact in the skin to maintain its structure.
5. Mix the filling: Add the Greek yogurt, 1/2 cup of the grated parmesan cheese, and season with salt and pepper to the scooped-out squash flesh. Mash and mix thoroughly with a fork until creamy and well combined.
6. Refill the squash skins: Spoon the creamy squash mixture back into the hollowed butternut skins and level it evenly. Sprinkle the remaining 1/4 cup parmesan cheese over the top.
7. Second bake and broil: Return the filled squash halves to the oven and bake for 10 minutes to heat through. Then switch to broil for a couple of minutes to brown and create a golden crust on top. Watch carefully to prevent burning.
8. Serve: Remove from the oven and serve immediately while warm and delicious.

Notes

• Be gentle when scooping out the flesh to avoid breaking the squash skins.
• Use high quality parmesan cheese for best flavor.
• If desired, swap Greek yogurt with sour cream for a richer taste.
• Monitor the broil step closely, as it can brown quickly.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: twice baked butternut squash, roasted squash recipe, creamy squash, vegetarian side dish, parmesan squash, Greek yogurt squash