- 6 butternut squash (about 9 pounds total)
- 1 1/2 teaspoons salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup plus 1 tablespoon nonfat sour cream
- 2 teaspoons paprika
- 6 fresh chives, cut into 1/8-inch pieces
- 3 tablespoons fresh breadcrumbs, lightly toasted
- Heat oven to 450 degrees with the rack in center.
- Halve squash lengthwise, and remove seeds and fibers.
- Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Fill a roasting pan with 1/4 inch water.
- Place squash in pan.
- Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes.
- Remove from oven, transfer squash to a cool surface, and let cool enough to handle.
- Reduce oven temperature to 425 degrees.
- Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape.
- To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper.
- Mix with a handheld electric mixer or potato masher until smooth and well combined.
- Season with salt and pepper.
- Fill six squash halves with mixture (discard remaining six empty halves).
- Sprinkle tops with toasted breadcrumbs.
- Bake until golden brown and warm throughout, 20 to 30 minutes.