Twice Baked Creamy Butternut Squash

Ooey-Gooey, Creamy Goodness.

Try out this ABSOLUTELY indulgent recipe using those butternut squash sitting in your pantry!

Makes about 4 servings

Ingredients:

• 1 medium-sized butternut squash, halved lengthwise and seeds removed
• 3/4 cup plain Greek yogurt
• 3/4 cup high-quality grated parmesan cheese, divided
• 1 Tbsp avocado or olive oil
• sea salt and freshly ground black pepper, to taste

Instructions:

Preheat your oven to 425 degrees f. Place your butternut squash halves cut side up in a baking dish large enough to hold both halves. Drizzle with oil and sprinkle with sea salt and pepper, then rub it all in evenly. Bake your squash for 35-45 minutes or until just fork tender.Remove your squash from the oven and let it cool slightly until you can safely handle it. Using a spoon, carefully scoop out most of the flesh from your squash into a large bowl, leaving about 1/4 inch border around the squash halves. This step needs to be done carefully, as not to break the outer skin/shell.Add in Greek yogurt, 1/2 cup of parmesan cheese, sea salt and pepper over the roasted squash in the bowl.

Using a fork, mash and mix thoroughly to combine everything together with the squash flesh. We want a nice, creamy texture here.Spoon this squash mixture back into the “skins/shells” and sprinkle the tops with remaining parmesan cheese as shown.Return your dish into the preheated oven, and bake for 10 minutes, or until heated through, then broil for a couple of minutes more until nicely golden brown on top.

Serve immediately and enjoy!

❤Rachel

This Twice Baked Butternut Squash is a Winner!

Category Dinner

Ingredients

• 1 medium sized butternut squash, halved lengthwise and seeds removed
• 3/4 cup plain Greek yogurt
• 3/4 cup high quality grated parmesan cheese, divided
• 1 Tbsp avocado or olive oil
• sea salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 425 degrees f.
2. Place your butternut squash halves cut side up in a baking dish large enough to hold both halves.
3. Drizzle with oil and sprinkle with sea salt and pepper, then rub it all in evenly.
4. Bake your squash for 35-45 minutes or until until just fork tender.
5. Remove your squash from the oven and let it cool slightly, until you can safely handle it.
6. Using a spoon, carefully scoop out most of the the flesh from your squash into a large bowl, leaving about 1/4 inch border around the squash halves. This step needs to be done carefully, as not to break the outer skin/shell.
7. Add in Greek yogurt, 1/2 cup of parmesan cheese, sea salt and pepper over the roasted squash in the bowl.
8. Using a fork, mash and mix thoroughly to combine everything together with the squash flesh. We want a nice, creamy texture here.
9. Spoon this squash mixture back into the "skins/shells" and sprinkle the tops with remaining parmesan cheese as shown.
10. Return your dish into the preheated oven, and bake for 10 minutes, or until heated through, then broil for a couple of minutes more until nicely golden brown on top.
11. Serve immediately and enjoy!

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