Don’t let the simplicity fool you. This Twice Baked Butternut Squash is creamy, cozy, and downright irresistible. Proof that the healthiest recipes are often the easiest ones!
Every time spring arrives, I get giddy and excited. There’s something about nature getting rejuvenated that rejuvenates me. And spring produce and flavors? Oh so delicious.
Squash is one of those fall favorites that I look forward to every year. Although my kids aren’t too crazy for squash, my husband and I are. If I had to choose a favorite squash, I’d have to pick the butternut squash.
It’s mildly sweet, so full of flavor, and it doesn’t turn to mush when you cook it.
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Laura says :
Why this recipe works
- Easy peasy: No crazy ingredients, no crazy equipment is need to make this simple dish.
- Flavorful: Butternut squash has plenty of flavor so I only add fresh thyme, salt and pepper to finish it off.
- Sugar Free: This recipe does not add brown sugar or marshmallows. I have never understood why Americans take a perfectly delicious and already naturally sweet dish and drown it with more sugar. Trust me, it doesn’t need it.
- Meal Prep: This can easily be made in advance, too, making your holiday meal prep stress free.
Ingredients you need
- Butternut squash: You can prepare this with acorn squash and pumpkin as well.
- Extra virgin olive oil: When I roast the squash the first time, I coat it with olive oil. When I mash and bake it, I sometimes add butter to it. So you choose your favorite fat and flavors.
- Thyme: You can substitute with fresh rosemary, chives, marjoram or oregano.
- Salt and pepper
Step-by-step directions
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- Prep the squash. Wash your butternut squash thoroughly then cut it in half length-wise. Using a spoon, scoop out the seeds and strings inside the squash
- Brush with oil. Brush flesh of squash with olive oil and season with salt and black pepper. Place squash cut side down on baking sheet.
- Bake. Bake squash for 30-40 minutes at 400ºF, or until flesh is fork tender. Remove from oven and let squash rest until cool to touch, about 20-30 minutes.
- Scoop and bake again. Scoop out the squash flesh, transfer to a casserole dish and mash together with salt, pepper and thyme. You can add butter or more olive oil, if you like. Smooth the mixture out, cover with foil and bake again at 350ºF for an additional 20 minutes.
Expert Tips and Recipe FAQS
Most recipes for twice baked squash mix in heavy cream and cheeses. Honestly, I don’t care for the competing flavors. I like to enjoy the taste of the sweet squash. I do like to mix in 2-3 tablespoons of butter into the squash mash, but I do not do this all of the time.
- Use a large sharp knife to carefully cut the squash.
- One average sized butternut squash will serve 6 squash loving diners.
- This dish can be prepared up to 2 days prior to serving.
Serve with your favorite roast. And check out my family’s favorite thanksgiving recipes:
Storing/Freezing Instructions
TO STORE: Store any leftover squash in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Absolutely! I have made my twice baked squash up to two days before my event. Once everything is transferred to a baking dish, cover with foil and refrigerate it. About 30 minutes prior to serving, put it in a 350ºF oven and cook it until heated through.
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Twice Baked Butternut Squash
Ingredients
- 1 large butternut squash
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoon salt divided
- 1 ½ teaspoon ground black pepper divided
- 1 tablespoon fresh thyme
Instructions
- Preheat oven to 400ºF.
- Wash your butternut squash thoroughly then cut it in half length-wise. Using a spoon, scoop out the seeds and strings inside the squash.
- Brush flesh of squash with olive oil and season with 1 teaspoon each salt and black pepper. Place squash cut side down on roasting pan.
- Bake squash for 30-40 minutes, or until flesh is fork tender. Remove from oven and let squash rest until cool to touch, about 20 minutes.
- Scoop out the squash flesh, transfer to a casserole dish and mash together with salt, pepper and thyme. You can add butter or more olive oil, if you like.
- Smooth the mixture out, cover with foil and bake again at 350ºF for an additional 20 minutes.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
