Real Recipes From Real Home Cooks ®

double baked butternut squash

(1 rating)
Recipe by
Debbie Sue
Southwest, FL

This is a great side dish! This squash has a bit of a tang from the mayo, but it's really good!

(1 rating)
cook time 45 Min
method Bake

Ingredients For double baked butternut squash

  • 1 md
    butternut squash
  • 3/4 c
    freshly shredded parmesan cheese, divided
  • 3/4 c
  • 1 Tbsp
    light olive oil
  • salt and pepper to taste

How To Make double baked butternut squash

  • Cut in half, ready to remove seeds.
    Prepare the squash by cutting in half lengthwise, and remove the seeds. Preheat the oven to 425 degrees.
  • Rubbed with oil, and seasoned with salt and pepper.
    In a large baking dish, place your squash halves cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Then rub it in.
  • 3
    Bake for 35 to 45 minutes, or until fork tender. Remove from the oven and let it cool so it can be handled.
  • 4
    Scoop most of the flesh from the squash, leaving a 1/4 inch border, place in a bowl. Be careful not to pierce the skin of the squash.
  • Mashed together, and topped with remaining parmesan.
    To the squash add the mayonnaise and 1/2 cup of parmesan. Mash well, until nice and creamy. Spoon the mixture back into the shells of the squash. Top with remaining 1/4 cup of parmesan.
  • 6
    Return the squash to the oven and bake for approximately 10 minutes, or until cheese melts, and it's heated through.
  • 7
    Makes a great side dish! Enjoy!!!

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