Twice-Baked Butternut Squash
Twice Baked Butternut Squash
Write a review
- 3 butternut squash
- 1/2 cup plus 1 tablespoon sour cream or full-fat Greek Yogurt
- 1 teaspoon Rain's Choice pure vanilla extract
- 2 teaspoons paprika
- Salt and pepper to taste
- 1/4 cup fresh chives, cut into 1/8-inch pieces
- 1 cup fresh breadcrumbs, lightly toasted
- Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Lightly brush squash with olive oil.
- Place squash in pan, 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. You can make the squash the night before if you wish and continue the following day.
- Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around the halves so they will keep their shape. To the bowl, add sour cream or yogurt, vanilla, paprika, chives, and salt and pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Adjust seasonings. Fill 3 squash halves with mixture (discard remaining 3 empty halves).
- Sprinkle tops with toasted breadcrumbs if using. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.
- Serves 6
Patricia Rain is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Trackback from your site.