Oh. My. Goodness. This recipe was better than I thought- it’s what I will be making to share for Thanksgiving this year. And I might make it all the time. I harvested 14 butternut squash out of one plant in my garden this year. A random fact: I had less than 10 zucchini- but that is because our dog Cupcake, ate the blossoms…. I caught him in the act- but didn’t have my camera on me.
It’s super simple, and most of the work is done by your oven.
It’s rich and cream, with the fresh croutons, the perfect combination of textures.
Twice Baked Butternut Squash
1 medium butternut squash, halved and seeded
1 tbs. olive oil
1/2 cup butter
1/3 cup sour cream
1/2 tsp. garlic powder
3 slices white bread,broken into small pieces
1/3 cup melted butter
Gently rub olive oil on flesh of the squash. Season with salt and pepper to taste. On a baking stone or baking sheet, place squash flesh side down. Bake at 400 degrees for 35-40 minutes, until fork tender. Remove from the oven and let stand for 10 minutes. Meanwhile, add butter, sour cream an garlic powder to your mixer bowl. Carefully remove flesh from squash leaving a layer around the skin for a wall. Place the warm squash in your mixing bowl. Mix together the squash with the sour cream, butter and garlic. In a separate bowl, combine bread crumbs and melted butter, stir to combine and season with salt and pepper. Place your squash back into your skins, and top evenly with bread crumbs. Bake at 400 degrees for another 15 minutes. Remove from the heat and cool.