4-Ingredient Double Stuffed Butternut (Print-Friendly Format)
Richly stuffed butternut squash baked with cheddar, green onion, and Greek yogurt for a golden, savory finish.
# Ingredients You’ll Need:
→ Vegetables
01 -
1 small butternut squash (approximately 340 g)
02 -
1 cup green onions, thinly sliced (approximately 6 onions, 100 g)
→ Dairy
03 -
1/3 cup full-fat plain Greek yogurt (80 g)
04 -
1 cup shredded cheddar cheese (110 g)
→ Spices & Seasoning
05 -
GF ground black pepper, to taste
06 -
1/2 teaspoon GF ground turmeric (2 g)
# How to Make It:
01 -
Preheat oven to 190°C and line a baking tray with parchment paper. Halve the butternut squash lengthwise, remove the seeds, season the cut sides with black pepper, and place squash cut-side down on the tray. Roast for 30 to 35 minutes, or until the flesh is fork-tender. Allow squash to cool slightly.
02 -
While the squash roasts, combine Greek yogurt, green onions, shredded cheddar cheese, and turmeric in a large mixing bowl. Once the squash is cool enough to handle, scoop out the flesh, keeping the skins intact, and gently fold the flesh into the yogurt mixture until evenly incorporated.
03 -
Fill the reserved squash skins with the prepared mixture. Return the stuffed squash halves to the baking tray and bake at 190°C for 20 minutes, or until the tops are golden and the filling is heated through. Serve immediately while warm.
# Extra Tips:
01 -
For enhanced flavor, garnish with additional sliced green onions before serving.