The smell of fall coming from the oven, something is roasting….making the house cozy – butternut squash! No fuss with peeling and dicing the squash. Simply cut the squash in half lengthwise, drizzle with olive oil, sprinkle with salt and black pepper, then bake. This dish reminds me of the Fall season and can take on many flavors. Options to enhance the dish: Before baking the second time, sprinkle 1-2 Tbsp breadcrumbs (regular or gluten free) over the butternut squash and greek yogurt mixture. Also, you can roast a half or whole sweet potato with the squash, then add the sweet potato flesh to the squash mixture.
Featured Veggies & Farms:
Butternut Squash, Chives, Fresh Thyme
Maya’s Farm, Rhiba, Whipstone, and Aguiar Farms
From, Chef Courtney at Nutrition Thyme RD
www.nutritionthymerd.com
Twice Baked Butternut Squash
Equipment
- Baking Sheet
- mixing bowl
- Cutting Board
Ingredients
- 1 each butternut squash small (about 14 oz)
- 2 tsp oil
- 1/8 tsp salt sprinkle
- 1/8 tsp black pepper sprinkle
- 2 tbsp plain greek yogurt
- 2 tbsp low fat ricotta
- 1 tbsp chives chopped
- 1 tbsp thyme fresh
- 1/8 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat oven to 450 F
- Cut the top and bottom off butternut squash (just a little bit)
- Cut the squash in half lengthwise and scoop out the seeds
- Drizzle with oil and lightly sprinkle with salt and black pepper
- On a baking sheet or in a pan, place squash flat side down and roast for 30 minutes
- While roasting, mix the greek yogurt, ricotta, chives, thyme, salt, and pepper
- When the squash is done, it should be fork tender and pierce through easily
- Scoop out the squash flesh, leave some around the skin
- Mix the squash with greek yogurt mixture and place back inside the squash skins
- Bake for 15-20 minutes
