Don’t let this simple recipe for Twice Baked Butternut Squash fool you. Sometimes the best tasting (and healthiest!) recipe is also the simplest recipe.
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.
I also get excited for summer: the warmer temperatures, the lazy days and all the wonderful summer fruits and vegetables that are sweet and amazing. And then there is fall. By the time fall comes around, we are ready for the cooler temps. And my family’s favorite fruits are in season.
With all of these amazing seasons, offering so many amazing foods, how is a girl supposed to choose a favorite?!
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.
My favorite way to prepare butternut squash is also one of the simplest recipes: Twice Baked Butternut Squash. A simple brush of extra virgin olive oil and seasoning of salt and pepper is all your squash needs before you roast it in the oven until fork tender.
Then, you scoop out the flesh, mash it up, add some fresh thyme and transfer it to a baking dish to bake some more. If you want some more flavor, add some butter. But, please, don’t add brown sugar. 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.
So keep it simple, and keep it delicious. True perfection.
- 1 large butternut squash
- 1 TBS extra virgin olive oil
- 1 1/2 tsp salt, divided
- 1 1/2 tsp ground black pepper, divided
- 1 TBS fresh thyme
- Preheat oven to 400ºF.
- Cut butternut squash 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 tsp each salt and black pepper.
- Place squash cut side down on roasting pan.
Bake squash for 30 minutes, or until flesh is fork tender. Remove from oven and let squash rest until cool to touch, about 20-30 minutes.
- Scoop out the squash flesh, transfer to a mixing bowl and mash together with remaining 1/2 tsp each salt and ground black pepper.
- Return flesh to the squash shells, dividing the mixture evenly between the two. Cover and bake again at 350ºF for another 30 minutes.
- Garnish with fresh thyme. Serve warm.
Amount Per Serving: Calories: 27Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 437mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 0g