Twice Baked Butternut Squash
- 1 large butternut squash, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- salt and pepper to taste
- 3/4 cup parmesan cheese
- ½ cup plain greek yogurt (full fat)
- ½ teaspoon garlic powder
- Freshly ground salt and pepper to taste
For the salted maple pecans (shortcut – you can buy glazed pecans)
- ¼ cup roughly chopped pecans
- 1 teaspoon pure maple syrup
- Pinch of sea salt
- ¼ cup parmesan
- 1/3 cup chopped bacon
- ¼ cup dried cranberries
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place your butternut squash halves cut side up and drizzle the flesh with olive oil then season with salt and pepper, rub the flesh evenly. Bake for 40-50 minutes until squash is fork tender.
- Allow squash to cool for 10-20 minutes, then scoop out the flesh into a bowl.. Try as best as possible not to break the squash halves or dig too deep into the skin.
- In the medium bowl with the squash flesh, add in the parmesan cheese, greek yogurt and garlic powder. Season with a little salt and pepper, to taste. Mix everything together with a fork until creamy then add the squash mixture back to the butternut squash shell and sprinkle with additional ¼ cup parmesan over the two halves. Bake for another 15 minutes then remove from the oven and top with garnishes.
- While butternut squash is baking again, you can make the maple pecans: add the pecans to a pan and place over medium heat, stirring occasionally for 3-5 minutes until they are slightly golden brown. Once golden brown, turn off the heat and stir in a teaspoon or two of pure maple syrup to coat the pecans, followed by a sprinkle of sea salt. Remove from heat and place on a sheet of parchment paper to allow to cool.
- Top butternut squash with maple pecans, cranberries and chopped bacon, if desired. Serves 4-6.
Recipe adapted from, and image courtesy of, Ambitious Kitchen.