Twice Baked Butternut Squash

Twice baked butternut squash is my secret weapon at autumn gatherings creamy comforting and layered with flavor all while being a little unexpected at the dinner table. It is one of those dishes that always earns recipe requests and never leaves leftovers.

My family was skeptical the first time I served these but one bite made believers out of everyone Even my picky cousin went back for seconds last Thanksgiving.

Ingredients

• Butternut squash: look for a medium squash that feels heavy for its size and has no soft spots or bruises
• Plain Greek yogurt: adds creaminess and subtle tang Choose full fat yogurt for the richest texture
• Grated parmesan cheese: pick high quality cheese for real nutty flavor Grate it fresh if possible
• Avocado or olive oil: brings out the natural sweetness of the squash Use a fruity extra virgin olive oil or a mild avocado oil
• Sea salt and freshly ground black pepper: brings balance and rounds out all the flavors Freshly ground pepper makes a big difference

Instructions

Prepare and season the squash:

Cut the squash in half lengthwise and scoop out the seeds Arrange both pieces cut side up in a baking dish large enough to fit without crowding Drizzle with oil and season generously with salt and pepper making sure to rub it in evenly for good coverage

Roast the squash:

Bake at 425 degrees f for 35 to 45 minutes or until the flesh is just fork tender The outer surface should be easily pierced but not falling apart This roasting adds deep caramelized flavor to the squash

Scoop and make the filling:

Let the squash cool enough to handle Using a spoon carefully scoop most of the tender flesh into a large bowl leaving about a quarter inch border inside the shells Take your time with this step to avoid tearing the skins

Mix and mash the filling:

Add the Greek yogurt half a cup of parmesan more salt and pepper to the roasted squash in the bowl Using a fork mash everything together until the mix is smooth and creamy but still has a bit of texture You want every bite to be infused with tangy richness

Fill and top the squash shells:

Spoon the creamy squash mixture back into the hollowed shells Spread it evenly and sprinkle the tops with the remaining parmesan for a beautiful golden crust later

Bake and broil for golden tops:

Return the filled shells to the oven and bake for 10 minutes or until the dish is heated through Finish with a couple minutes under the broiler to melt and brown the cheese until bubbly and crisp

Serve hot:

Remove from the oven and serve immediately These are best eaten fresh while the tops are still crunchy

My favorite ingredient here is definitely the parmesan cheese I love how it forms an irresistibly thin gold crust and fills the kitchen with that nutty salty scent that announces dinner is ready Growing up everyone knew this was coming when they smelled that cheese under the broiler it is a food memory I cherish

Storage Tips

Twice baked butternut squash can be cooled fully and stored in an airtight container in the fridge for up to three days To reheat bake covered at 350 degrees until warmed through The topping will not be quite as crisp as fresh but the flavor stays delicious

Ingredient Substitutions

If you do not have Greek yogurt try sour cream or ricotta cheese for a similar creamy base For dairy free guests use a thick plain coconut yogurt and a plant based cheese Substitute sweet potato if you cannot find butternut squash

Serving Suggestions

This dish shines as a main for vegetarians topped with toasted nuts or served with a crisp salad For a hearty meal pair alongside roasted chicken or turkey It is also lovely alongside other autumn vegetables at a holiday table

Cultural and Seasonal Context

Stuffed and twice baked vegetables are a comfort food tradition around the world This recipe celebrates the creamy richness of butternut squash a favorite at North American harvest and winter feasts Greek yogurt brings a lighter modern touch but keeps it deeply satisfying

Seasonal Adaptations

In spring swap in delicata or acorn squash for a lighter flavor In late summer try it with roasted tomatoes or wilted greens mixed in For winter simply add a touch of nutmeg or sage for added warmth

These twice baked squash are guaranteed to impress at your next gathering Serve hot crispy and share the leftovers—if you have any

Common Recipe Questions

→ How do I prevent the squash shells from breaking?

Scoop the flesh gently, leaving a 1/4-inch border in the shells to keep them sturdy for the second bake.

→ Can I use a different cheese besides parmesan?

Yes, alternatives like pecorino or aged cheddar can be used, though flavor and melting characteristics will vary.

→ Is it possible to make this dish ahead of time?

You can prepare the filled squash up to the final bake. Store in the refrigerator, then bake and broil before serving.

→ What is the best way to achieve a golden topping?

Broil the squash briefly after the second bake so the parmesan forms a golden crust without burning.

→ Can I add herbs or spices to the filling?

Absolutely! Fresh thyme, sage, or a dash of nutmeg complements the creamy squash mixture nicely.