Twice Baked Parmesan Butternut Squash: Nutty butternut squash has been baked and then mixed with Parmesan cheese, butter and rebaked to enhance the butternut squash flavor. Plus a round-up of recipes perfect for Thanksgiving from some of the best bloggers around. Welcome to Blogsgiving.
What?! You have never heard of Blogsgiving?!!
Think back to Friends, where they invented Friendsgiving….Blogsgiving is a bunch of blogger friends have gotten together to come up with a crazy good array of dishes for your Thanksgiving. Think of it as your one stop shop for all the recipes you need for your traditional Thanksgiving or Friendsgiving dinner.
When I was thinking up a recipe to share in this fabulous round-up, I knew I wanted to go beyond my fail-proof turkey, sweet potato casserole, and pumpkin pie. And boy did I come up with a doozy for you–Twice Baked Parmesan Butternut Squash.
You guys. Seriously…..why this has not been a Thanksgiving staple like Cranberry Sauce, can only be explained by the fact that you have NOT been introduced to Parmesan Twice Baked Butternut Squash recipe yet.
Just like a twice-baked potato, butternut squash has been baked up and then the flesh is mashed and combined with seasonings, butter, and cheese and then placed back into the squash shell and rebaked.
I choose to keep this squash bake simple. I mixed the flesh with butter, salt, pepper, and Parmesan cheese. But simple is often best–especially when butternut squash is mild, yet nutty–which the butter and Parmesan work to enhance.
- 1 butternut squash
- 2 tablespoons butter
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ cup freshly grated Parmesan cheese, plus more for topping
- Preheat oven to 375 degrees.
- Prick squash's flesh about 10 times.
- Place squash in baking dish and bake for 10 minutes.
- Remove from oven and while holding with a pot holder, carefully cut squash open and discard seeds.
- Return halves to oven and bake for 45 minutes, or until flesh is fork tender.
- Remove from oven and let cool for 10 minutes. Scoop out flesh of the squash, being careful to leave shell of squash intact, and mix with butter, salt, pepper and cheese. Scoop mixture back into one half of the squash. Sprinkle with more cheese and return to oven.
- Bake for 20 minutes, or until cheese is golden and melted.
One bite and you will never have Thanksgiving or Friendsgiving or even Blogsgiving again without Twice Baked Parmesan Butternut Squash.
Ginger Pumpkin Beer Shandy by Feast + West
Glühwein/Mulled Wine by Tag&Tibby
White Chocolate Pumpkin Martini by The Culinary Compass
Apple Ginger Punch by The Little Epicurean
Cheesy Brussels Sprouts dip by Living Well Kitchen
Sun Dried Tomato & Goat Cheese Spread by Life’s Ambrosia
Cranberry Goat Cheese Tarts by Cake ‘n Knife
Roasted Butternut Squash Apple Ginger Soup by The Secret Ingredient Is
Brussels Sprout Salad with Farro and Walnuts by Sugar Dish Me
Sheet Pan Carrot Soup by Macheesmo
Kale + butternut squash mac and cheese by Family Food on the Table
Twice Baked Parmesan Butternut Squash by A Mind Full Mom
Twice The Onion Green Bean Casserole by Melanie Makes
Lightened Up Green Bean Casserole by Dash of Herbs
Easy Corn Casserole by Love Bakes Good Cakes
Cranberry Honey Butter by Little Dairy on the Prairie
Butternut Squash Lasagna by Hello Little Home
Beer-Brined Stuffed Turkey Loin by Beer Girl Cooks
Roasted Mushroom Pot Pie by The Cookie Writer
Chocolate Pumpkin Fudge by Around My Family Table
Carrot Cake by bell’alimento
Praline Pumpkin Upside Down Cake by The Speckled Palate
Roasted Banana Pecan Cheesecake by Lady Behind The Curtain
Chai-Spiced Apple Crumble Blondies by The Crumby Cupcake
Pecan Pie Crumble Bars by A Joyfully Mad Kitchen
Pecan Pie Milkshake by Brunch-n-Bites
Check out this recipe on Meal Plan Monday.