Creamy baked butternut squash mixed with the savory flavors of parmesan and sage and then baked again right in the shell.
If you love squash, you have to check out our Ultimate Spaghetti Squash Guide
How to Roast or Bake Butternut Squash
The key to getting a deliciously roasted butternut squash with the perfect amount of caramelization is baking it in the oven. There really isn’t another way to bring out the flavors and textures in the same way. Sure you can cook it in your crockpot, or Instant Pot, but trust me, baking a butternut squash in the oven is the best tasting method.
Start out by preheating your oven to 450 degrees. If you want less cleanup, then place foil on your baking sheet! While your oven is preheating, cut your squash in half,lengthwise and remove the seeds. Place each piece of squash, cut side down, onto the baking sheet. Cover with foil. Bake for 40-50 minutes or until the butternut squash is nice and soft and you can easily pierce a fork through it. Now for the twice-baked part of this squash recipe…..
How to Make Twice Baked Butternut Squash
Roasted butternut squash by itself is really delicious. If you want to take it up a level, this is where the twice baked comes into play. It’s like taking spaghetti (which is delicious) and making it into an amazing lasagna.
After you have baked your squash, let it cool for a few minutes. Scoop out the soft insides, leaving a 1/4 inch border to hold the shape in 2 halves. Using a large bowl, mash the squash, salt, pepper, minced sage, yogurt and freshly grated cheese. These are the ingredients that make the magic happen. Sage and squash were meant to go together! Spoon the squash mixture back into the skins. Sprinkle both with panko and drizzle with olive oil. Put the squash back into the oven again for about 10-15 minutes until the tops get nice and golden.
Twice baked butternut squash makes a really incredible side dish and is mostly hands off. This means you can even make it on a weeknight. It is definitely fancy enough to go on your holiday table though! It is easy to serve a small portion to your kids, and it is a yummy way for them to try squash with different flavors than they might be used to.
More Butternut Squash Recipes
- Butternut Squash Alfredo
- Butternut Squash Souffle Bites
- Butternut Squash Risotto
- Sweet and Salty Butternut Squash Fries
- Honey Roasted Butternut Squash
- 2 medium butternut squash
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 2 leaf sage, leaves
- 2 tablespoon Greek yogurt, plain
- 2 ounce Parmesan cheese
- 1/4 cup panko (Japanese bread crumbs)
- 1 tablespoon olive oil
- Preheat oven to 450 degrees. Place foil on baking sheet and spray with cooking spray.
- Cut each squash in half, lengthwise and remove the seeds.
- Place each piece of squash, cut side down, onto the baking sheet. Cover with foil.
- Bake for 40-50 minutes or until it has become fork tender.
- Remove from oven and lower the temperature to 425 degrees.
- Allow squash to cool. Scoop out the flesh , leaving a 1/4 inch border to hold the shape in 2 halves. Discard the other 2 halves.
- Using a large bowl, mash the squash flesh, salt, pepper, minced sage, yogurt and freshly grated cheese.
- Spoon squash back into the skins. Sprinkle both with panko and drizzle with olive oil.
- Cook squash again, 10-15 minutes. Serve.