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twice baked butternut squash with pecans on a platter

Twice Baked Butternut Squash

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!

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
Servings 6 servings
Calories 202 kcal
Author Monique Volz of AmbitiousKitchen.com

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 Facts
Twice Baked Butternut Squash
Amount Per Serving (1 serving (based on 6))
Calories 202 Calories from Fat 106
% Daily Value*
Fat 11.8g18%
Saturated Fat 4.1g26%
Carbohydrates 15.1g5%
Fiber 3.7g15%
Sugar 4.7g5%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.