Monday, December 21, 2015

Cheesy Twice-Baked Butternut Squash

Just when I thought I had found my favorite butternut squash dish, this one came along and rose quickly to the top.  In fact, after our CSA squash was exhausted, I found myself shopping for more at the grocery store.  I doubled this recipe and took it to Thanksgiving dinner at my parents' house, where the small amount that was left after dinner was gone by the end of the evening as people went back for more.  I have even made it a couple of times since Thanksgiving, taking advantage of the seasonal produce sales.  This is my kids' and husband's favorite way to eat butternut squash, hands down.

  • 1 butternut squash (~2 lb.)
  • 1 cup water
  • 3/4 cup Shredded Sharp Cheddar Cheese
  • 1/2 cup Sour Cream
  • 1 Tbsp. chopped fresh chives
  • 1/8 tsp.  paprika
  • 6 RITZ Crackers, crushed (about 1/4 cup)
  • 1 Tbsp. butter, melted
  1. Heat oven to 425ºF.
  2. Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
  3. Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
  4. Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells. Mix cracker crumbs and butter; sprinkle over squash. Return to baking dish. Alternatively: Rather than putting the mixture back into the shells, you can put it into a small baking dish.
  5. Bake 22 to 24 min. or until heated through.
Difficulty: Easy
Time: about 1 hour and 20 miutes, most of which is hands-off time

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