Twice Baked Butternut Squash

Butternut squash's delicate flavor is highlighted with butter and Parmesan for an easy side dish. 
4.84 from 6 votes
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Course: Side Dish
Cuisine: American
Keyword: Butternut Squash Bake, Twice Baked Butternut Squash Bake
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 6
Calories: 106kcal
Author: Kristen Chidsey


  • 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 cool for 10 minutes. 
  • Scoop out flesh of the squash, being careful to leave shell of squash intact, and mix 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.
  • Serve.
Nutrition Facts
Twice Baked Butternut Squash
Amount Per Serving
Calories 106 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 492mg21%
Potassium 440mg13%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 2g2%
Protein 2g4%
Vitamin A 13435IU269%
Vitamin C 26.2mg32%
Calcium 109mg11%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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