Twice Baked Butternut Squash (Print-Friendly Format)

Twice-baked butternut squash filled with creamy Greek yogurt and parmesan for a satisfying side dish.

# Ingredients You’ll Need:

→ Main Ingredients

01 - 1 medium butternut squash, halved lengthwise and seeds removed

02 - 180 ml plain Greek yogurt

03 - 60 g finely grated high quality parmesan cheese, divided

04 - 1 tablespoon avocado oil or olive oil

05 - Sea salt, to taste

06 - Freshly ground black pepper, to taste

# How to Make It:

01 - Set the oven to 220°C and allow it to fully preheat.

02 - Arrange the squash halves cut side up in a suitable baking dish. Drizzle with oil, season with sea salt and black pepper, and rub the seasoning evenly over the surface.

03 - Bake in the oven for 35–45 minutes, or until the squash is just fork-tender.

04 - Let the squash cool slightly. Using a spoon, carefully scoop most of the flesh into a large bowl, leaving a 0.5 cm border to support the shell.

05 - Add the Greek yogurt, 40 g parmesan cheese, a pinch of sea salt, and freshly ground black pepper to the roasted squash flesh. Mash with a fork until creamy and thoroughly combined.

06 - Spoon the mixture back into the squash shells. Sprinkle with remaining parmesan cheese.

07 - Return the squash to the oven and bake for 10 minutes until heated through, then broil for 2 minutes until the top is golden brown.

08 - Transfer to plates and serve immediately while hot.

# Extra Tips:

01 - Leaving a thin border of squash flesh helps maintain the structure for stuffing and ensures the squash does not collapse during the second bake.

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