Twice Baked Squash
Transform your weeknight dinners with this irresistible Twice Baked Squash recipe, a savory twist on comfort food that’s as wholesome as it is indulgent. Roasted butternut squash halves are scooped, mashed with a luscious blend of butter, sour cream, Parmesan cheese, and a hint of nutmeg, then stuffed back into their shells and baked to golden perfection. The creamy filling is perfectly balanced with the subtle sweetness of squash and the aromatic warmth of garlic and spices. Topped with a crust of melted Parmesan and a sprinkle of fresh parsley, this dish is an elegant yet easy option for cozy family meals or festive gatherings. With a cook time of 75 minutes and simple, nutrient-packed ingredients, it’s a crowd-pleasing side or hearty vegetarian entrée that pairs beautifully with crisp salads or roasted proteins. Perfect for holiday spreads or weeknight indulgence, Twice Baked Squash is your go-to recipe for flavor-packed comfort.
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Recipe Information
Ingredients
- 2 medium butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 0.5 cup sour cream
- 0.5 teaspoon garlic powder
- 0.25 teaspoon ground nutmeg
- 0.5 cup shredded Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the butternut squashes in half lengthwise and scoop out the seeds using a spoon.
Brush the cut sides of the squash halves with olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves, cut side down, on a baking sheet lined with parchment paper.
Roast in the oven for 40–50 minutes, or until the flesh is tender and easily pierced with a fork.
Remove the squash from the oven and let it cool for 10 minutes.
Using a spoon, carefully scoop out the flesh, leaving about 1/4 inch of squash inside the shells to maintain their shape. Place the scooped flesh into a mixing bowl.
Add the butter, sour cream, garlic powder, ground nutmeg, 1/4 cup of Parmesan cheese, and the remaining salt and pepper to the bowl. Mash the mixture with a fork or handheld masher until smooth and creamy.
Place the empty squash shells back on the baking sheet. Spoon the mashed squash mixture evenly into the shells, mounding it slightly.
Sprinkle the tops with the remaining Parmesan cheese.
Return the stuffed squash halves to the oven and bake for an additional 15–20 minutes, or until the tops are golden and the filling is heated through.
Remove from the oven and garnish with chopped fresh parsley.
Serve warm and enjoy your Twice Baked Squash!
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 3389 mg | 147% | |
| Total Carbohydrate | 304.7 g | 111% | |
| Dietary Fiber | 90.8 g | 324% | |
| Total Sugars | 63.4 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1799 mg | 138% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 8161 mg | 174% | |
*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.
