1 large butternut squash, halved lengthwise and seeds removed
1 tablespoon olive oil
salt and pepper to taste
Filling
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
Additional toppings
¼ cup parmesan
1/3 cup chopped bacon
¼ cup dried cranberries
Instructions
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.
