Every year for Thanksgiving I get excited about my sweet & savory sweet potato or squash recipe. Last year I perfected my best ever sweet potato casserole and this year I made you this wonderful twice baked butternut squash with all of the sweet and savory flavors your heart desires.

Let’s chat about this twice baked butternut squash. It’s basically all of the best parts of sweet, roasted squash mixed with creamy greek yogurt and salty parmesan cheese and then topped with savory bacon, homemade salted maple pecans and bursts of juicy pomegranate.

YES PLEASE. Get this one on your Thanksgiving table!

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Ingredients in twice baked butternut squash

This wonderful twice baked butternut squash recipe has amazing sweet & savory flavors you’ll love. Here’s what you need to make it:

• For the butternut squash: for the first bake you’ll just need butternut squash, olive oil, salt and pepper.
• For the filling: the filling is made with parmesan cheese, plain greek yogurt, garlic powder, salt and pepper to make it super creamy and delicious.
• For the salted maple pecans: we’re pairing the savory filling with amazing sweet & salty pecans made with pure maple syrup & a pinch of sea salt.
• Toppings: top the twice baked butternut squash with some more parmesan, chopped bacon and pomegranate seeds or dried cranberries for a touch of sweetness.

What does “twice baked” mean?

You’ve probably heard of twice baked potatoes, which is the same process that we’re using for this twice baked butternut squash! Just like it sounds, it means a food is baked twice. In this recipe you’ll bake the butternut squash once to cook it and then once again to cook it with a filling.

Do you peel the butternut squash first?

Nope! Leave the skin on your butternut squash so that the filling stays inside and you can easily scoop it out.

How to make twice baked butternut squash

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Place your butternut squash halves cut side up and drizzle the flesh with olive oil then season with salt and pepper, rub the flesh evenly. Bake for 40-50 minutes or until squash is fork tender.
3. Allow squash to cool for 10-20 minutes, then scoop out the flesh into a medium bowl, leaving about a ¼ inch border. Try as best as possible not to break the squash halves or dig too deep into the skin.
4. In the medium bowl with the squash flesh, add in the parmesan cheese, greek yogurt and garlic powder. Season with a little salt and pepper, to taste. Mix everything together with a fork until creamy then add the squash mixture back to the butternut squash shell and sprinkle with additional ¼ cup parmesan over the two halves. Bake for another 15 minutes then remove from the oven and top with garnishes.
5. While butternut squash is baking again, you can make the maple pecans: add the pecans to a pan and place over medium heat, stirring occasionally for 3-5 minutes until they are slightly golden brown. Once golden brown, turn off the heat and stir in a teaspoon or two of pure maple syrup to coat the pecans, followed by a sprinkle of sea salt. Remove from heat and place on a sheet of parchment paper to allow to cool.
6. Top butternut squash with maple pecans, pomegranate seeds/cranberries and chopped bacon, if desired.

Customize this twice baked butternut squash

• Make it vegetarian by simply leaving off the bacon.
• Switch up your toppings! Use candied walnuts, dried cranberries or even chopped dates would be delicious.
• Try it with goat cheese or manchego, or make it a little more indulgent with cream cheese instead of greek yogurt.
• Add a pinch of cayenne to the pecans for a kick of heat!

How to store twice baked butternut squash

Let the butternut squash cool completely and store it in an airtight container in the refrigerator. Feel free to reheat in the microwave or in the oven.

What to serve with twice baked butternut squash

Check out all of my Thanksgiving recipes here, plus a few suggestions for what to pair it with:

The Best Homemade Healthy Green Bean Casserole

Warm Brussels Sprouts Salad

Parmesan Bacon Sourdough Mushroom Stuffing

Dad’s Creamy & Cheesy Au Gratin Potatoes

Herb Butter Maple Roasted Turkey

And remember, get all of my tips for hosting Thanksgiving here!

I hope you love this twice baked butternut squash recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Twice Baked Butternut Squash

5 from 3 votes

Leave A Review Print Recipe

Course Dinner, Gluten Free, Grain Free, Lunch, Thanksgiving

Cuisine American

Keyword twice baked butternut squash

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Serves 6

Delicious twice baked butternut squash with creamy greek yogurt, parmesan cheese and wonderful salted maple pecans. This sweet & savory twice baked butternut squash recipe makes the perfect holiday side dish or comforting main dish!

Ingredients

• For the squash:
• 1 large butternut squash, halved lengthwise and seeds removed
• 1 tablespoon olive oil
• Freshly ground salt and pepper
• For the filling:
• 3/4 cup parmesan cheese
• ½ cup plain greek yogurt or cream cheese
• ½ teaspoon garlic powder
• Freshly ground salt and pepper
• For the salted maple pecans:
• ¼ cup roughly chopped pecans
• 1 teaspoon pure maple syrup
• Pinch of sea salt
• Additional toppings:
• ¼ cup parmesan
• 1/3 cup chopped bacon
• ¼ cup pomegranate seeds or dried cranberries

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Place your butternut squash halves cut side up and drizzle the flesh with olive oil then season with salt and pepper, rub the flesh evenly. Bake for 40-50 minutes or until squash is fork tender.
3. Allow squash to cool for 10-20 minutes, then scoop out the flesh into a medium bowl, leaving about a ¼ inch border. Try as best as possible not to break the squash halves or dig too deep into the skin.
4. In the medium bowl with the squash flesh, add in the parmesan cheese, greek yogurt and garlic powder. Season with a little salt and pepper, to taste. Mix everything together with a fork until creamy then add the squash mixture back to the butternut squash shell and sprinkle with additional ¼ cup parmesan over the two halves. Bake for another 15 minutes then remove from the oven and top with garnishes.
5. While butternut squash is baking again, you can make the maple pecans: add the pecans to a pan and place over medium heat, stirring occasionally for 3-5 minutes until they are slightly golden brown. Once golden brown, turn off the heat and stir in a teaspoon or two of pure maple syrup to coat the pecans, followed by a sprinkle of sea salt. Remove from heat and place on a sheet of parchment paper to allow to cool.
6. Top butternut squash with maple pecans, pomegranate seeds/cranberries and chopped bacon, if desired. Serves 4-6.

Nutrition

Servings: 6 servings

Serving size: 1 serving (based on 6)

Calories: 202kcal

Fat: 11.8g

Saturated fat: 4.1g

Carbohydrates: 15.1g

Fiber: 3.7g

Sugar: 4.7g

Protein: 11g