Twice Baked Butternut Squash

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.

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.

Why this recipe is so great

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 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.

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

1. 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
2. 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.
3. 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.
4. 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:

• Spatchcocked Turkey
• Cranberry Pomegranate Sauce
• Sage Dressing
• Creamed Spinach

If you are enjoying my recipes, please sign up for my newsletter and get my free 28-day meal plan! You can also follow me on Instagram or Facebook.

Twice Baked Butternut Squash

Laura Bashar | Family Spice

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. 

4.50 from 14 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Additional Time 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Side Dishes

Cuisine American

Servings 8

Calories 27 kcal

Ingredients

  

1x2x3x

• 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

Get Recipe Ingredients

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.
• Serve warm.

Notes

You can use butternut squash, acorn squash or pumpkin.

You can spoon place mixture back into squash cavity and bake, like you do with twice baked potatoes.

For herbs, use thyme, rosemary, chives, marjoram or oregano.

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.

Nutrition

Serving: 1gCalories: 27kcalCarbohydrates: 3gFat: 2gPolyunsaturated Fat: 1gSodium: 437mgFiber: 1gSugar: 1g

Keyword twice baked butternut squash, twice baked squash

Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

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.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!