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
Notes
Sprinkle with fresh chopped parsley
Can serve the squash mixture in the butternut squash skins, ramekins, or baking dish
Before baking the second time, can sprinkle 1-2 Tbsp breadcrumbs (regular or gluten free) over the butternut squash and greek yogurt mixture