This is the ultimate recipe for Baked Butternut Squash! Baked not once, but twice, this recipe for Twice-Baked Butternut Squash is a nutty, buttery, delicious side dish that always impresses.
The Best Baked Butternut Squash Recipe
And the same thing holds true for baked butternut squash!
Baked butternut squash is delicious. But when the flesh of that baked butternut squash is combined with parmesan cheese and butter and then stuffed back into the butternut squash to be baked again? Magic!
Seriously, this recipe for Twice-Baked Butternut Squash is my all-time favorite butternut squash recipe--and that is saying a lot because I really love Roasted Butternut Squash, Instant Pot Butternut Squash Soup, and Butternut Squash Chili.
The tender, earthy flesh of the butternut squash is highlighted by the rich butter and salty parmesan cheese. This baked squash is anything but boring! In fact, 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.
How to Make Twice Baked Butternut Squash
Step One: Prepare Squash
- Cut 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 makes 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 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
At this point, you can simply serve the flesh of the baked butternut squash with some butter and salt and pepper and call it a day. However, by adding flavor to the flesh and baking again, you will create a Baked Butternut Squash that everyone will remember.
- Remove the squash from the oven and allow the squash to cool just enough to handle.
- Once cool to the touch, scoop out the flesh of half of the squash and place the butternut squash flesh into a medium mixing bowl.
- Carefully scoop out a portion of the 2nd half, leaving a 1-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.
- 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.
- Return to the oven and bake until the filling is brown and golden.
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.
- Bake the squash as directed and prepare the filling as directed.
- Place the stuffed squash in a large storage container or 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 40-45 minutes, or until warmed through.
Leftover Baked Butternut Squash
Store cooled leftover baked squash in an airtight container for up to 4 days in the refrigerator. Reheat as desired.
More Holiday Side Dish Recipes
- Stuffed Acorn Squash
- Brussels Sprouts Salad
- Sweet Potato Casserole
- Green Bean Casserole
- Broccoli Cheese Rice Casserole
If you enjoyed this recipe for Baked Butternut Squash, I would love for you to leave a comment and review below.
Twice Baked Butternut Squash
- 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 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.
- Leftovers: Store leftover baked squash in an airtight container for up to 4 days in the refrigerator.
- Dietary Modifications: Omit the Parmesan cheese and use vegan butter for a dairy-free version of this recipe.
- Preparing in Advance: Bake the squash up to 2 days before serving. Scoop out the flesh of the squash, mix the warm filling with the butter, cheese, and seasonings and restuff the squash. Place the stuffed squash in a baking dish and cover tightly with plastic wrap. Store in the refrigerator for up to 48 hours before baking again. To bake before serving, remove from the fridge, and uncover. Bake at 375 degrees for 30-35 minutes or until warmed through.
- Is it necessary to bake the squash twice? NO! While it makes for a beautiful presentation and a delectable side dish, you can certainly opt to just bake the squash once until tender and either mash up the flesh to use in recipes or serve with butter and salt and pepper.