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Gallery Twice-Baked Butternut Squash Recipe Summary Servings: 6
Ingredients Ingredient Checklist 6 butternut squash (about 9 pounds total) 1 1/2 teaspoons salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 1/2 cup plus 1 tablespoon nonfat sour cream 2 teaspoons paprika 6 fresh chives, cut into 1/8-inch pieces 3 tablespoons fresh breadcrumbs, lightly toasted
Gallery Twice-Baked Butternut Squash
Recipe Summary Servings: 6
Gallery
Twice-Baked Butternut Squash
Twice-Baked Butternut Squash
Twice-Baked Butternut Squash
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 6 butternut squash (about 9 pounds total) 1 1/2 teaspoons salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 1/2 cup plus 1 tablespoon nonfat sour cream 2 teaspoons paprika 6 fresh chives, cut into 1/8-inch pieces 3 tablespoons fresh breadcrumbs, lightly toasted
Directions
Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.
Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.
Reviews (12)
Add Rating & Review 235 Ratings 5 star values: 47 4 star values: 80 3 star values: 74 2 star values: 26 1 star values: 8
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Reviews (12)
Add Rating & Review 235 Ratings 5 star values: 47 4 star values: 80 3 star values: 74 2 star values: 26 1 star values: 8
Add Rating & Review
235 Ratings 5 star values: 47 4 star values: 80 3 star values: 74 2 star values: 26 1 star values: 8
235 Ratings 5 star values: 47 4 star values: 80 3 star values: 74 2 star values: 26 1 star values: 8
235 Ratings 5 star values: 47 4 star values: 80 3 star values: 74 2 star values: 26 1 star values: 8
5 star values: 47 4 star values: 80 3 star values: 74 2 star values: 26 1 star values: 8
Martha Stewart Member Rating: 2 stars 12/16/2016 Spoiler alert! It's a soup! Martha Stewart Member Rating: 5 stars 10/13/2014 Made this for the 'main dish' for the vegetarians at our Thanksgiving dinner tonight, and it was a hit! I got tons of requests for the recipe! The only thing I did differently was add parmesan cheese to the filling when I mashed it and to the breadcrumbs. Yum! Martha Stewart Member Rating: 4 stars 10/15/2012 This was very good. I followed the recipe except I cut it down to 1 butternut squash (it easily served 2 of us). The only problem I had was that the squash peel was so tender that it was easily broken and didn't hold its shape when I refilled it. Otherwise, it was very good and I will probably make it again. Martha Stewart Member Rating: Unrated 07/04/2012 Very good. I added a potato because we are only two people and I used only one butternut. Added some grated cheese as well. Overall very delicious dish Will not be the last time I have made it. Martha Stewart Member Rating: Unrated 11/15/2011 I adjusted this recipe using one butternut squash, which could easily serve 4 people as a side dish when you cut each half in two. The end result was really delicious! I started with a small amount of sour cream and paprika and added a bit more to suit my taste. I also used finely chopped scallions instead of chives. I would definitely make this dish again. A perfect side dish for Thanksgiving. Or a nice vegetarian meal served with a side salad. Martha Stewart Member Rating: Unrated 11/15/2011 The twice-baked idea was a good one but I didn't care for the ingredients in the recipe, so I tried the idea with a savory mix instead. I used parsley, garlic, onion, and anaheim chiles with a generous heap of olive oil for the base, with some paprika, thyme, and ground ginger in addition to black pepper and sea salt. Topped with toasted pumpernickel rye. Thanks for the idea, it's been added to the "repertoire." Martha Stewart Member Rating: Unrated 09/23/2011 I used this recipe as a guide. The sour cream was way too powerful. I added some mashed potatoes to the filler to give it more filler. I leaned toward keeping it sweet without adding brown sugar (Id just run out) so I used some cooked down rootbeer to make a syrup to brush the top before sticking it under the broiler briefly at the very end. It gave it a unique dark flavor. If you use sour cream, just really don't overdo it- it totally overshadows the lovely flavor of the squash. Martha Stewart Member Rating: Unrated 10/05/2010 My husband loved this dish and could not believe that there was no added sugar or butter. I definitely think that the idea to drain the initially cooked squash on paper towels to remove moisture is a good one and I'll try that next time. Martha Stewart Member Rating: Unrated 09/25/2010 I didn't really like this dish a whole lot. I think the sour cream overtakes the taste of the squash. I think next time I'll do the same thing, but instead use butter and brown sugar for a sweet taste, which compliments this squash well. Martha Stewart Member Rating: Unrated 10/15/2008 Once again this was a hit at a dinner party. Luckily i have some leftovers for another night. Martha Stewart Member Rating: Unrated 02/12/2008 note this Martha Stewart Member Rating: Unrated 11/20/2007 This was a great dish. Served it for company and they all requested the recipe. I made it twice, the second time I spread the squash on about 6 or 7 layers of paper towels to drain some of the liquid. It came out much better this way, really good texture and super flavor. Also, used buttered panko instead of breadcrumbs. We'll definitely make this again. Great as a light meal with side salad.Martha Stewart Member
Rating: 2 stars 12/16/2016
Spoiler alert! It’s a soup!
Rating: 2 stars
Rating: 5 stars 10/13/2014
Made this for the ‘main dish’ for the vegetarians at our Thanksgiving dinner tonight, and it was a hit! I got tons of requests for the recipe! The only thing I did differently was add parmesan cheese to the filling when I mashed it and to the breadcrumbs. Yum!
Rating: 5 stars
Rating: 4 stars 10/15/2012
This was very good. I followed the recipe except I cut it down to 1 butternut squash (it easily served 2 of us). The only problem I had was that the squash peel was so tender that it was easily broken and didn’t hold its shape when I refilled it. Otherwise, it was very good and I will probably make it again.
Rating: 4 stars
Rating: Unrated 07/04/2012
Very good. I added a potato because we are only two people and I used only one butternut. Added some grated cheese as well. Overall very delicious dish Will not be the last time I have made it.
Rating: Unrated
Rating: Unrated 11/15/2011
I adjusted this recipe using one butternut squash, which could easily serve 4 people as a side dish when you cut each half in two. The end result was really delicious! I started with a small amount of sour cream and paprika and added a bit more to suit my taste. I also used finely chopped scallions instead of chives. I would definitely make this dish again. A perfect side dish for Thanksgiving. Or a nice vegetarian meal served with a side salad.
The twice-baked idea was a good one but I didn’t care for the ingredients in the recipe, so I tried the idea with a savory mix instead. I used parsley, garlic, onion, and anaheim chiles with a generous heap of olive oil for the base, with some paprika, thyme, and ground ginger in addition to black pepper and sea salt. Topped with toasted pumpernickel rye. Thanks for the idea, it’s been added to the “repertoire.”
Rating: Unrated 09/23/2011
I used this recipe as a guide. The sour cream was way too powerful. I added some mashed potatoes to the filler to give it more filler. I leaned toward keeping it sweet without adding brown sugar (Id just run out) so I used some cooked down rootbeer to make a syrup to brush the top before sticking it under the broiler briefly at the very end. It gave it a unique dark flavor. If you use sour cream, just really don’t overdo it- it totally overshadows the lovely flavor of the squash.
Rating: Unrated 10/05/2010
My husband loved this dish and could not believe that there was no added sugar or butter. I definitely think that the idea to drain the initially cooked squash on paper towels to remove moisture is a good one and I’ll try that next time.
Rating: Unrated 09/25/2010
I didn’t really like this dish a whole lot. I think the sour cream overtakes the taste of the squash. I think next time I’ll do the same thing, but instead use butter and brown sugar for a sweet taste, which compliments this squash well.
Rating: Unrated 10/15/2008
Once again this was a hit at a dinner party. Luckily i have some leftovers for another night.
Rating: Unrated 02/12/2008
note this
Rating: Unrated 11/20/2007
This was a great dish. Served it for company and they all requested the recipe. I made it twice, the second time I spread the squash on about 6 or 7 layers of paper towels to drain some of the liquid. It came out much better this way, really good texture and super flavor. Also, used buttered panko instead of breadcrumbs. We’ll definitely make this again. Great as a light meal with side salad.
All Reviews for Twice-Baked Butternut Squash
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Twice-Baked Butternut Squash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
