Description
A creamy, twice-baked butternut squash filled with a luxurious blend of Greek yogurt and parmesan cheese. This nutritious and comforting dish makes an elegant side or light main course with a golden, crispy top and velvety interior.
Ingredients
Scale
- 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
- Prepare the Oven: Preheat your oven to 425°F (220°C). This high temperature will help caramelize the squash, enhancing its natural sweetness and creating a tender texture.
- Prepare the Squash: Place your butternut squash halves cut side up in a baking dish large enough to hold both halves. Make sure they sit flat and stable to prevent the filling from spilling during baking.
- Season the Squash: Drizzle with oil and sprinkle with sea salt and pepper, then rub it all in evenly. This initial seasoning will allow the squash to develop flavor as it roasts.
- First Bake: Bake your squash for 35-45 minutes or until just fork tender. The exact time will depend on the size of your squash – you want it soft enough to scoop but not mushy.
- Cool Slightly: Remove your squash from the oven and let it cool slightly, until you can safely handle it. This prevents burning your hands while maintaining enough warmth to easily work with the squash.
- Scoop the Flesh: Using a spoon, carefully scoop out most of the flesh from your squash into a large bowl, leaving about 1/4 inch border around the squash halves. Be gentle during this step to avoid breaking the outer skin/shell which will serve as your serving vessel.
- Make the Filling: Add in Greek yogurt, 1/2 cup of parmesan cheese, sea salt and pepper to the roasted squash in the bowl. The yogurt adds creaminess and tanginess while the cheese provides savory depth.
- Mix Thoroughly: Using a fork, mash and mix thoroughly to combine everything together with the squash flesh until you achieve a nice, creamy texture. The warmth of the squash will help everything blend together smoothly.
- Refill the Shells: Spoon this squash mixture back into the “skins/shells” and sprinkle the tops with remaining parmesan cheese. Distribute the filling evenly between both halves for consistent cooking.
- Second Bake and Broil: Return your dish to the preheated oven, and bake for 10 minutes, or until heated through, then broil for a couple of minutes more until nicely golden brown on top. Watch carefully during broiling to prevent burning.
- Serve: Serve immediately and enjoy while hot and the cheese topping is still crispy!
Notes
- For a dairy-free version, you can substitute the Greek yogurt with coconut cream and nutritional yeast instead of parmesan.
- Add herbs like sage, thyme, or rosemary for more complex flavor.
- Butternut squash is rich in vitamins A and C, potassium, and fiber.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- For a complete meal, serve with a green salad or roasted protein.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side-dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 215
- Sugar: 3g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg