You have heard of Twice Baked Potatoes, but why not try Twice Baked Butternut Squash? Baked until tender and then mixed with Parmesan cheese and butter and re-baked, this Stuffed Butternut Squash is a buttery, nutty, delicious side dish that always impresses guests!
If you love Butternut Squash, you will also enjoy Roasted Butternut Squash, Instant Pot Butternut Squash Soup, and Butternut Squash Chili.
Baked Butternut Squash
I always look forward to when butternut squash is back in season. As a child, and even now as an adult, I love simple baked butternut squash. Plain or just with a bit of butter and salt, I simply adore it.
And while baked squash is delicious, twice-baked squash is out of this world!
Inspired by Twice Baked Potatoes, butternut squash is baked once until tender and then the flesh is seasoned and re-stuffed into the squash cavity and baked again until the filling is browned and warmed through.
This dish remains simple, yet incredibly impressive. Parmesan and butter bring out the nutty qualities of butternut squash. This squash is melt in your mouth good and the presentation is stunning. It is a side dish worth of company and holiday meals.
How to Baked Butternut Squash
Step One: Prepare Squash
The trickiest part of this recipe is cutting open the butternut squash. I always feel like I am testing my strength when I go to cut them open. A tip that makes this process easier for me, is to microwave whole squash for 5 minutes on high before slicing. It slices much easier and saves me a large amount of frustration!
Once the squash is cut open, remove the seeds. You can save the seeds to roast for a tasty snack or topping to a fall salad if desired.
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.
Step Three: Prepare Filling
Once the squash has been baked until tender, remove from the oven. Let cool slightly, then scoop out the flesh of one half of the squash. Carefully scoop out a portion of the 2nd half, being sure to leave a 1-inch border of the squash’s flesh intact. You will use this half to re-stuff and re-bake so you want it to stay together for presentation.
Mix the warm flesh with butter, salt, pepper, and Parmesan until smooth. Scoop the mixture back into one half of the squash and bake until the filling is brown and golden.
More Holiday Side Dish Recipes
- Stuffed Acorn Squash
- Brussels Sprouts Salad
- Sweet Potato Casserole
- Green Bean Casserole
- Broccoli Cheese Rice Casserole
Twice Baked Butternut Squash
Ingredients
- 1 butternut squash
- 2 tablespoons butter
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1/4 cup freshly grated Parmesan cheese plus more for topping
Instructions
- Preheat oven to 350 degrees.
- Cut bottom of squash and cut squash in half lengthwise. Remove seeds.
- Place squash, cut sides down, in a large rimmed baking dish. Pour water into dish around squash halves, until half way up the sides of the squash.
- Bake for 45 minutes, or until flesh is fork tender.
- Remove squash from oven and turn oven up to 375 degrees.
- Let squash cool for 10 minutes. Scoop out flesh of the squash, being careful to leave one shell of squash intact, Mix the flesh of the squash 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.
Notes
This is delicious. I’ll make it again. Can’t stop going back for just one more bite. Thanks for sharing.
I am SO glad you enjoy this as much as we do 🙂
About how long will the squash need to bake before being tender? I’ve been hunting for ways to use a big bundle of butternut squash from my in-laws. Excited to try this today!
It should take about 45 minutes.
Thank you! This turned out AMAZING! 🤤
I am SO happy to hear you enjoyed Paige!
The carnivore in me needed meat, so I diced some andouille sausage (about 1 sausage per serving) and it was great. Turned it from a side dish to a whole meal.
That sounds like a wonderful addition.
How much water do you put in pan?
Hi Jim! Pour water into dish around squash halves, until half way up the sides of the squash.
I have never before made baked butternut squash, but have since tried your recipe and my family loved it ! Will definitely make the squash this way again 🙂
I am so glad you gave this a try Linda and that your family enjoyed so much!
Beautifully twice baked squash! Love the addition of parmesan, makes for a great flavor!!!
Thanks Tisha, I agree the Parmesan adds a great amount of flavor to the squash.
Oh god yes! This sounds so tasty, and I love the idea of baking it twice. I’m going to find an excuse for making this even though we don’t celebrate Thanksgiving here..
You don’t need a reason to make this squash–it is good anytime for any reason! Enjoy!
Kristen this look great! I’ll have to make it when my family comes in!
Oh I hope you do Wendie 🙂
What a yummy squash preparation! Perfect Thanksgiving side dish!! I need to shake up my menu 🙂
I sure think it is a great side dish Liz 🙂
Drooling alllll over my keyboard just looking at this amazing butternut squash recipe!! I can’t wait to make this!
I hope you savour every bite 🙂
Love the parmesan in this! I need to add this as a side to our Thanksgiving menu!
I hope you do Jessica!
Well hello beautiful squash!!! I’ll be making this soon!
Thanks Aimee–you won’t regret it!
What a great dish Kristen, and Happy Blogsgiving!!!! I love butternut squash and this is a great new twist with parm and twice baking. I could eat this is a meal!
With a salad, this would be a perfect vegetarian meal!
Kristen, I couldn’t agree more, sometimes “simple is often best” and this simple yet GORGEOUS baked Parmesan butternut squash sounds wonderful!
Thank you Shashi–this is one simple dish that does taste outstanding.