Twice Baked Butternut Squash

Twice Baked Butternut Squash



  • 1 butternut squash (large)
  • kosher salt (or sea)
  • ground black pepper (fresh)
  • 1/4 cup sour cream
  • 1/2 tsp paprika (preferably smoked)
  • 2 ground cinnamon
  • 2 chives (fresh, diced)
  • 2 tbsps crumbs (seasoned bread)
  • salad greens (tender/baby, for serving, optional)
Total Time
1 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.

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Nutrition Facts

Amount Per Serving
Calories 100 Calories from Fat 30
% Daily Value *
Total Fat 3.5g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 120mg 5%
Potassium 500mg 14%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 12%
Sugars 4g
Protein 2g
Vitamin A 310%
Vitamin C 60%
Calcium 10%
Iron 10%


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