Twice Baked Butternut Squash119
Total Time1 hr 5 min
Heat oven to 400 degrees F. Halve the squash lengthwise (or the other way if you like, slice off ends if needed to make it stand up evenly), sprinkle squash with salt and fresh black pepper. Fill a roasting pan with 1/4 inch water. Place squash in a roasting pan flesh side up and fill with about 1/4 inch of water. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Allow squash to cool until it can be handled.
Scoop out the seeds and fibers from the middle and discard. Scoop out the squash flesh into a large bowl leaving a 1/4 inch border around the edges to help retain their shape.
Add the sour cream, paprika, cinnamon, chives, and season with salt and pepper. Use an electric mixer or potato masher to mix until smooth and well combined. Fill the squash halves and sprinkle tops with bread crumbs.
Bake until golden brown and warm throughout about 20-25 minutes. Serve over salad greens if desired.
Amount Per Serving
% Daily Value *
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