Thursday, 26 December 2013

Twice-Baked Butternut Squash

I've made this squash side this past thanksgiving and Christmas, and it received great reviews both times. Even people who don't typically like squash are won over by the fluffier texture from the eggs, and the savoury flavour from the Parmesan cheese. Best of all, it's fairly simple to put together, so you'll have time for wrapping presents and baking cookies while it's in the oven baking.


  • 1 large butternut squash (about 2lb) slices in half, with seeds removed
  • 1 tsp sugar
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 4 large eggs + 1 egg yolk
  • 1/4 cup Parmesan cheese, divided
  1. Preheat oven to 375F. Cut the squash in half, remove seeds, and place face-down on a greased baking sheet. Bake for 45 minutes.
  2. Take the squash out of the oven, and let cool for 30 minutes. Reduce the oven temperature to 325F.
  3. When the squash is just about cooled, whisk together the sugar, salt, pepper, nutmeg, and eggs in a large bowl. 
  4. Scoop the squash out of its shell, and into the bowl with the other ingredients. Mash well with a potato masher, or blend until smooth in a blender.
  5. Mix in 1/8 cup of Parmesan, and transfer the squash mixture into a greased casserole dish.
  6. Sprinkle with the remaining Parmesan, cover with aluminum foil, and pop in the oven for 25 minutes.
  7. Take the foil off, and bake uncovered for another 15 minutes.

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