You have heard of Twice Baked Potatoes, so 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!
Butternut squash shines in recipes like Roasted Butternut Squash, Instant Pot Butternut Squash Soup, and Butternut Squash Chili, but it really becomes a memorable dish when baked in this manner. It will make a perfect side dish for your holiday meals! 
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.
Step-by-Step Directions
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.
Recipe Tips and FAQs
- 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.
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
- ½ teaspoon ground pepper
- ¼ 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
- 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.
Nutrition
Louisa Chiodi
Lightly coat the outside of the grater plate with cooking spray so the food glides more easily (this also makes cleanup easier). When you reach the end of a piece of hard cheese, put it in your palm and rub your hand flat against the grater to prevent knuckle scrapes.
Kristen Chidsey
Great tip Louisa! Thank you for sharing.
Madelynn
This is delicious. I’ll make it again. Can’t stop going back for just one more bite. Thanks for sharing.
Kristen Chidsey
I am SO glad you enjoy this as much as we do 🙂
Paige
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!
Kristen Chidsey
It should take about 45 minutes.
Paige
Thank you! This turned out AMAZING! 🤤
Kristen Chidsey
I am SO happy to hear you enjoyed Paige!
Lloyd Winston
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.
Kristen Chidsey
That sounds like a wonderful addition.
Jim
How much water do you put in pan?
Kristen Chidsey
Hi Jim! Pour water into dish around squash halves, until half way up the sides of the squash.