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!
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 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 Make Twice 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 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 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 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
- 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
- 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.