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.
Servings 4
Calories 287kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 287kcal | Carbohydrates: 50g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 409mg | Fiber: 8g | Sugar: 9g
