I love fall, I really really do. It's chock full of comfort food and this year I intend to take full advantage. When I ran across this recipe from Martha Stewart
for twice baked butternut squash, I knew I had to try it. The portions looked out of control to me though (an entire butternut squash per person?? that's a lot of squash), so I decided to do my own version of it.
I took one butternut squash and prepared it by cutting it in half, lengthwise, and scooping out the seeds.
Since we don't have a roasting pan, I used a pyrex casserole dish and baked the squash for almost an hour at 450 before the halves were tender. Once they were tender, I scooped out both halves into a bowl, making sure I left a rim around one half for when I re-filled it.
I added about a spoonful and a half of sour cream, sprinkling of paprika, and enough chives to be evenly distributed throughout.
Then I re-filled the squash, topped with bread crumbs, and popped it back in the oven for about 20 minutes.
Yum! I split this in half to share between myself and John. I also made one excellent addition to Martha's recipe. Once the squash was split, John and I topped our halves with grated parmesan cheese. It was a delicious (and filling!) dinner.
This looks AMAZING. Can't wait to try it. Thanks for the idea!!ReplyDelete
Definitely be sure to mash it thoroughly- it gives it a better textureReplyDelete
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