Twice baked butternut squash is super easy and delicious. I love butternut squash and am always on the lookout for recipes that require a little less cutting because it is so hard to cut. With this recipe, you just have to cut it in half, bake it, and then you deal with the squash after it is all nice and soft. This worked so well, that I am already coming up with other ideas to stuff it with!
The flavors in this recipe are apples and curry like many of the butternut soup recipes you will find. I made it for three because there were three of us eating it, but it can be easily made for six.
Twice Baked Butternut Squash
serves 3
Ingredients:
2 small butternut squash
1/2 cup nonfat Greek yogurt
1 granny smith apple, peeled and diced
3/4 tsp. curry powder
1/4 tsp. ginger
2 Tbsps. sugar
1/2 tsp. salt
Directions:
1. Preheat oven to 350 degrees. Half butternut squash. Place cut side down in a baking dish filled with about 1/2 inch water. Bake until tender enough to be pierced with a fork (about 30 minutes).
2. Scrape the inside of the squash out of the shells and place it in a large bowl. Add remaining ingredients and mix well.
3. Stuff squash mixture back into the shells. You will only have enough to fill three of the shells.
4. Bake until heated through (about 20 minutes).
