Twice Baked Butternut Squash
Creamy baked butternut squash mixed with the savory flavors of parmesan and sage and then baked again right in the shell.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 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.
Calories: 287kcal | Carbohydrates: 50g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 409mg | Fiber: 8g | Sugar: 9g