Twice baking works great with potatoes, but Twice-Baked Butternut Squash is a definite thumbs up too. For me, butternut make holiday meals a lot more interesting. If you prefer sweet potatoes, this recipe is delicious with them also. To find more butternut squash recipes on this site, type “butternut squash” in the search box, at the bottom of this page.
Twice-Baked Butternut Squash
Ingredients
- 2 medium butternut squash, halved and seeded
- 2 TBSP unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 1 tsp finely chopped fresh thyme
- 1 tsp finely chopped fresh rosemary
- 1 tsp finely chopped fresh sage
- 4 slices bacon, cooked and crumbled
- 4 oz thinly sliced ham, diced
- 2/3 cup sour cream
- 2 cups shredded cheese, such as Monterey jack, divided
- 1 cup sliced mushrooms, cooked (optional)
- Salt and pepper
Instructions
- Heat oven to 425.
- Place squash halves cut-side up on a grease baking sheet. Sprinkle with salt and pepper.
- Bake until tender, about 40 minutes. Remove from oven and cool. Lower oven to 350.
- While squash is cooking and cooling, melt butter in a skillet and sauté onion until almost translucent. Stir in garlic and cook until onion is translucent. Turn off heat.
- Into a large bowl, scoop out the cooked squash. I put the skins in my compost, instead of trying to stuff the filling back in them. Mash the squash pretty well, small lumps are fine.
- Combine the rest of the ingredients with the squash, reserving 1 cup of the cheese.
- Place the squash in a greased baking dish and top with the rest of the cheese. Bake for about 30 minutes, until thoroughly heated and cheese is melted.