Twice Baked Butternut Squash - KOAM TV 7

Twice Baked Butternut Squash

Serves 6


  • 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.
  • Serve.
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