Double Stuffed Butternut Squash

When I want a cozy side that feels fancy but is secretly easy this four ingredient double stuffed butternut squash always delivers Its sweet roasted squash shell gets piled high with tangy Greek yogurt golden cheddar and plenty of green onion for color and zip Even on the busiest days I can have these on the table with barely any fuss

I made this for my friend's potluck and it was the first dish to disappear People were shocked it was this easy

Ingredients

• Small butternut squash: look for one with unblemished skin feels heavy for size
• Ground black pepper: freshly cracked has more flavor choose a blend if you want extra complexity
• Full fat plain Greek yogurt: brings richness and tangness Full fat keeps the filling creamy
• Green onion or spring onion: pick bright green tops free from wilting slice thin for best results
• Shredded cheddar cheese: buy a block and shred for best melt fresh aged sharp cheddar adds extra punch
• GF ground turmeric (optional): adds gorgeous color and a hint of earthy spice

Instructions

Roast the Squash

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius Line a baking pan with parchment paper so cleanup is simple Cut your butternut squash in half lengthwise and scoop out the seeds Sprinkle the cut sides with black pepper then lay both halves cut side down on the prepared baking pan Roast for about thirty to thirty five minutes until a fork slides easily through the thickest part of the squash Let the squash cool enough to handle so you do not burn your hands

Mix Your Filling

While the squash is roasting in your oven combine the Greek yogurt thinly sliced green onions cheddar cheese and turmeric in a mixing bowl Stir well so the yogurt looks golden and the onion is evenly distributed When the squash is cool scoop out the flesh but leave a thin border to help the skin hold its shape Add the scooped squash to your filling mixture and stir until smooth and slightly fluffy Taste and add a pinch of extra pepper if you like

Stuff and Bake Again

Fill the empty squash shells with your creamy squash mixture Use a spoon to pack the filling in and mound it up right to the edges Place your stuffed squash shells back onto the baking sheet and return them to the oven Bake for twenty minutes or until the tops are golden the cheese is bubbling and everything is hot throughout Serve straight from the oven while the cheese is still gooey

My favorite thing here is the cheese I remember my grandma grating sharp cheddar by hand and it made the whole kitchen smell incredible This is the dish I make when I want pure comfort with hardly any effort

Storage Tips

Leftovers hold up well in the fridge Just wrap stuffed halves tightly and reheat them at three hundred fifty degrees until warmed through The texture stays creamy for up to three days I do not recommend freezing since yogurt based fillings sometimes separate after thawing

Ingredient Substitutions

Swap Greek yogurt with sour cream or thick plant based yogurt for a dairy free version Any hard melting cheese works in place of cheddar try Gruyere or Monterey Jack Leeks or chives add onion flavor if you are out of green onions

Serving Suggestions

These stuffed squash halves look beautiful on a holiday table I love to finish them with extra sliced green onion or chopped parsley for color For a heartier meal serve with lentil salad or a grilled sausage on the side

Cultural Note

Butternut squash is native to the Americas and has long been valued for its sweet flavor and keeping power Double stuffing is a classic kitchen trick to create more texture contrast and bold flavor without extra work

Seasonal Adaptations

Roast winter squash when it is in peak season for the best sweetness Add a sprinkle of toasted nuts or seeds in autumn for crunch Toss in some fresh herbs like thyme or parsley in spring for a pop of green

Success Stories

This recipe was the winner at our last Friendsgiving where someone even asked for the secret to the creamy filling Kids love the cheesy golden top and adults are always pleasantly surprised by the yogurt tang

Freezer Meal Conversion

While mashed squash itself freezes well The yogurt cheese mixture can become watery so if you want to prep ahead roast and scoop the squash freeze it separately and stir in the other ingredients just before baking

This cozy side is pure comfort with very little effort Double stuff it and watch everyone come back for seconds You will make it again and again

Common Recipe Questions

→ Can I use a different cheese instead of cheddar?

Yes, try gruyere, mozzarella, or gouda for a different flavor profile, or use a blend for added richness.

→ Is it possible to prepare this ahead of time?

You can fill the squash shells in advance, refrigerate, and bake just before serving for convenience and freshness.

→ How should I serve this dish?

Serve warm as a main with a crisp salad or as a hearty side with your favorite protein.

→ Can I substitute the Greek yogurt?

Full-fat sour cream or a plant-based yogurt both make good alternatives, adding creaminess and tang.

→ What can I add for extra flavor?

Consider mixing in sautéed mushrooms, garlic, or fresh herbs like thyme and parsley to enhance the dish.

→ How do I know when the squash is perfectly roasted?

The squash should be tender when pierced with a fork and lightly caramelized on the edges for best results.