Best 2 Twice Baked Butternut Squash Recipes
Twice-baked butternut squash is a delectable dish that combines the natural sweetness of butternut squash with a medley of savory and aromatic flavors. This versatile dish can be served as a hearty main course, a delightful side dish, or an impressive appetizer. With its vibrant orange hue and tantalizing aroma, twice-baked butternut squash is a feast for both the eyes and the palate.
The first recipe presents a classic approach to this dish, featuring a creamy and flavorful filling made from mashed butternut squash, butter, milk, sour cream, Parmesan cheese, salt, and pepper. This classic version is a crowd-pleaser that is sure to satisfy everyone at the table.
The second recipe takes a more adventurous route, incorporating a variety of spices and herbs to create a Southwestern-inspired twice-baked butternut squash. This recipe features a filling made from roasted butternut squash, black beans, corn, tomatoes, green chilies, cumin, chili powder, garlic, and cilantro. The result is a vibrant and flavorful dish with a delightful smoky flavor.
The third recipe offers a vegetarian take on twice-baked butternut squash, featuring a filling made from roasted butternut squash, quinoa, spinach, feta cheese, sun-dried tomatoes, and a blend of Italian herbs. This recipe is a healthy and satisfying option that is packed with protein, fiber, and essential vitamins.
Finally, the fourth recipe presents a unique and creative twist on twice-baked butternut squash, featuring a filling made from roasted butternut squash, apples, dried cranberries, walnuts, and a touch of maple syrup. This sweet and savory combination is perfect for those who enjoy a unique and delectable dish.
TWICE-BAKED BUTTERNUT SQUASH
To serve, nestle the baked squash into a handful of mache or other tender salad greens.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 7
Steps:
- 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.
TWICE-BAKED BUTTERNUT SQUASH WITH CASHEW CHEESE, WALNUTS AND CRANBERRIES
The dish from Caitlin Galer-Unti, a vegan food blogger, is stuffed with cashew cheese, nuts and cranberries. It would make a great main or side.
Provided by Tara Parker-Pope
Time 1h30m
Yield 4 large servings, 8 half servings as an appetizer
Number Of Ingredients 16
Steps:
- Place cashews in a bowl and cover with cool water. Cover and soak in the fridge overnight. Drain the cashews and combine with remaining ingredients in a blender. Purée until completely smooth, occasionally scraping down the sides of the blender to create a consistently smooth cheese.
- Preheat oven to 400 degrees Fahrenheit. Cut the butternut squash in half lengthwise, remove seeds and stringy bits from around the seeds and discard. Place the squash halves in a large roasting pan or rimmed baking sheet. Pour a quarter-inch of water into the pan and cover with aluminum foil. Bake for 40 minutes, until the squash are easily pierced with a fork.
- Carefully remove squash from oven and allow to cool slightly. Once cool enough to handle, scoop out the flesh, leaving the skin intact. Place the scooped squash in a mixing bowl and mash. Mix in half of the chopped walnuts and half the dried cranberries, cinnamon, nutmeg and cashew cheese. Divide the mixture among the butternut squash halves.
- In a small bowl, mix breadcrumbs, parsley and the rest of the walnuts and cranberries. Sprinkle the breadcrumb mixture on top of the butternut squash halves and bake for another 20 to 25 minutes, until the breadcrumbs are golden brown. Serve warm.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 159 milligrams, Sugar 9 grams
Tips:
- Choose the right butternut squash. Look for ones that are firm, heavy for their size, and have a deep orange color.
- Roast the butternut squash until it is tender but not mushy. This will take about 45 minutes to 1 hour.
- Let the roasted butternut squash cool slightly before handling it. This will prevent it from breaking apart.
- Scoop out the flesh of the butternut squash, leaving about a 1/2-inch border around the edges. Be careful not to pierce the skin of the squash.
- Mash the butternut squash flesh until it is smooth. You can use a fork, potato masher, or food processor.
- Add your desired seasonings and mix well. Common seasonings include butter, olive oil, salt, pepper, garlic, and herbs.
- Stuff the butternut squash shells with the mashed squash mixture. You can also add other ingredients to the filling, such as cheese, cooked meat, or vegetables.
- Bake the stuffed butternut squash until it is heated through and the filling is bubbly. This will take about 30 minutes.
- Serve the twice-baked butternut squash immediately, garnished with fresh herbs or crumbled cheese.
Conclusion:
Twice-baked butternut squash is a delicious and versatile dish that can be enjoyed as a side dish, main course, or appetizer. It is also a great way to use up leftover butternut squash. With its sweet and nutty flavor, twice-baked butternut squash is sure to be a hit with everyone at your table.
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