7 Days Fun of Clean RecipesDownload
9Dec, 19
Clean Food Love
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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


  • 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


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!


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