Twice Baked Buttercup Squash
Transform your dinner table with the comforting elegance of Twice Baked Buttercup Squash, a dish that seamlessly blends rustic charm with gourmet flair. This recipe features creamy buttercup squash roasted to tender perfection, then mashed with fragrant sautéed garlic, fresh sage, and rich heavy cream for a luscious filling. Topped with a golden crust of Parmesan cheese and breadcrumbs, each bite delivers a delightful contrast of creamy and crispy textures. Perfect as a festive holiday side dish or a cozy weeknight meal, this twice-baked squash is both hearty and sophisticated. With minimal prep time and simple ingredients like olive oil, unsalted butter, and black pepper, you'll create a dazzling dish that captures the essence of comfort food with a refined twist.
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Recipe Information
Ingredients
- 2 medium Buttercup squash
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 6 leaves Fresh sage leaves
- 0.25 cups Heavy cream
- 2 tablespoons Unsalted butter
- 0.5 cups Parmesan cheese
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.25 cups Breadcrumbs
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the buttercup squashes in half lengthwise and scoop out the seeds.
Brush the cut sides of the squash with 1 tablespoon of olive oil, place them cut-side down on the baking sheet, and roast in the oven for 40-45 minutes, or until the flesh is tender.
While the squash is roasting, mince the garlic and finely chop the sage leaves.
Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the garlic and sage, and sauté for 1-2 minutes until fragrant. Remove from heat.
Once the squash is done roasting, allow it to cool slightly. Scoop out the flesh into a large mixing bowl, leaving about 1/4 inch of flesh inside the shells to help them hold their shape.
To the mixing bowl, add the sautéed garlic and sage, heavy cream, butter, 1/4 cup of the parmesan cheese, salt, and pepper. Mash the mixture until smooth and well combined.
Spoon the mashed squash mixture back into the empty squash shells, dividing it evenly.
Sprinkle the tops with breadcrumbs and the remaining 1/4 cup of parmesan cheese.
Place the filled squash halves back on the baking sheet and return them to the oven. Bake for an additional 15 minutes, or until the tops are golden and crispy.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 166 mg | 56% | |
| Sodium | 3185 mg | 138% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 25.3 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3372 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
