This is the ultimate recipe for butternut squash! Baked not once, but twice, this recipe for Stuffed Butternut Squash is made with a nutty, buttery, cheesy filling. This simple butternut squash recipe is a delicious, yet easy, side dish that always impresses.
This recipe for butternut squash is a delicious riff on a Twice-Baked Potato.
Just like a stuffed baked potato, this reicpe for Twice-Baked Butternut Squash starts by baking a butternut squash until tender. Once the flesh is tender, it is seasoned with butter and parmesan and then restuffed into the hollowed out squash. It is nutty, it is buttery, it is downright delicious!
Instead of being stuffed with rice and sausage, like my recipe for Stuffed Acorn Squash, this is a much simpler version of stuffed squash. Yet the flavors are specatular. It makes a delicious side dish worthy of a holiday meal.
Notes on Ingredients
- Butternut Squash: Select a butternut squash that feels heavy for its size, uniform in shape, and relatively free of blemishes.
- Butter: Butter will melt into the flesh of the baked squash, giving it a richness that just can't be topped. However, feel free to use olive oil or vegan butter if needed.
- Parmesan Cheese: Parmesan cheese really brings out the natural nutty flavor in the squash. Use freshly grated parmesan cheese for the best flavor, not parmesan from a canister.
How to Make Twice-Baked Butternut Squash
Step One: Prepare Squash
- Wash and dry the squash well. Even though you will not be eating the skin of the butternut squash, just like a melon, any time you cut through the flesh of the skin, you want to be sure the outer skin is washed well, so as not to transfer any dirt or bacteria to the flesh of the squash.
- Cut off the stem of the squash and then proceed to cut the squash in half lengthwise.
- the squash in half lengthwise and remove the seeds and strings from the center cavity of the squash.
Pro-Tip: If you struggle to cut the squash, pop it into the microwave for 3-5 minutes. This will make it much easier to cut.
Step Two: Bake Butternut Squash
The secret to perfectly baked butternut squash is roasting cut side down in the water. The water will keep the flesh of the squash moist and tender. It is something my grandpa showed me years ago, and to this day, I have found it the best method for baking whole squash.
- Simply place the cut squash, cut side down, into a large baking dish, and add enough water to come up halfway up the sides of the squash.
- Bake until the squash is fork-tender.
Step Three: Prepare Filling
Once your butternut squash is tender, let it cool slightly just so that you don't burn your fingers when handling it. After 5-10 minutes or so, you are ready to prepare the filling to stuff the squash.
- Once cool to the touch, scoop out the flesh of one half of the squash, placing the flesh into a medium mixing bowl.
- For the remaining half, very carefully scoop out a portion of the flesh, leaving a ½-inch border around the edges of the squash. You will use this half to re-stuff and re-bake so you want it to stay together for presentation.
- Mix the flesh of the squash with the butter, salt, pepper, and parmesan cheese until smooth and the butter is melted.
Step Four: Stuff Squash
- Place the reserved half of the squash that is still intact into a dry baking dish and fill the cavity of the squash with the mixture. It is okay if the squash is overfilled slightly.
- Top with the remaining parmesan cheese.
Step Five: Bake Again
The magic of any twice-baked recipe is that the second bake allows the mixture to warm through, caramelize, and develop additional flavor.
- Return the squash to the oven and continue to bake until the filling is warmed through and the cheese is melted.
Preparing In Advance
When preparing baked butternut squash for a holiday meal or when entertaining, you may want to get a jump start and prepare this recipe up to 48 hours in advance, making your holiday meal easier to pull together.
- Bake the squash as directed and prepare the filling as directed.
- Place the stuffed squash in a large storage container or on a sheet pan covered with plastic wrap and refrigerate for up to 48 hours.
- When ready to bake, remove the squash from the refrigerator while the oven preheats to 350 degrees F.
- Bake for 45-50 minutes, or until warmed through.
More Butternut Squash Recipes
- Butternut Squash Curry
- Instant Pot Butternut Squash
- Butternut Squash Chili
- Instant Pot Butternut Squash Soup
- Roasted Butternut Squash Salad
- Roasted Butternut Squash
If you enjoyed this recipe for Baked Butternut Squash, I would love for you to leave a comment and review below.
Stuffed Butternut Squash
- 1 butternut squash about 2-3 pounds
- 2 tablespoons unsalted butter
- ¾ teaspoon kosher salt divided
- ½ teaspoon ground pepper
- ½ cup freshly grated Parmesan cheese divided
- Preheat oven to 400 degrees F.
- Wash and dry the butternut squash. Cut off the stem of the squash and then cut the squash in half lengthwise. Remove the seeds from the cavity of the squash.
- Place the two halves of the squash, cut side down, in a large baking dish. Pour 2-3 cups of cold water into the baking dish, or until the water comes halfway up the sides of the squash.
- Bake the squash for 45 minutes, or until the flesh is fork-tender. Once tender, remove the squash from the oven and let cool for 10 minutes, just until you can handle it.
- Using a spoon, scoop out the flesh of one half of the squash and place it into a large mixing bowl. For the remaining half, carefully scoop out a portion of flesh of the butternut squash, being careful to leave ½-inch border. Add the flesh to the mixing bowl.
- Drain off the water from the baking dish and place the slightly hollowed butternut squash half into a baking dish. Sprinkle the flesh with ¼ teaspoon of kosher salt.
- Add the butter, ½ teaspoon kosher salt, pepper, and ¼ cup of parmesan cheese into the mixing bowl with the flesh of the squash. Mix well, until butter has melted into the warm squash and the squash is nice and mashed up.
- Scoop the squash mixture into the hollowed out half of the squash. Sprinkle the filling with the remaining ¼ cup of parmesan cheese.
- Return the stuffed squash to the oven and bake for 15-20 minutes, or until the cheese is melted and the filling is warmed through.
- Serve warm from the baking dish or transfer to a platter to serve.