Twice Baked Butternut Squash
This easy Twice Baked Butternut Squash is the perfect blend of simple, healthy, and delicious. With creamy texture and rich flavor, it’s comfort food made effortlessly.
Servings 8
Calories 27kcal
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
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: 1g | Calories: 27kcal | Carbohydrates: 3g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 437mg | Fiber: 1g | Sugar: 1g
