Double Baked Butternut Squash

Debbie Sue


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


★★★★★ 1 vote

45 Min


  • 1 medium
    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


  1. Prepare the squash by cutting in half lengthwise, and remove the seeds.

    Preheat the oven to 425 degrees.
  2. 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.
  5. 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!!!

Printable Recipe Card

About Double Baked Butternut Squash

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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