This twice baked butternut squash is one of those cozy, satisfying dishes that feels fancy but is actually super easy.
It’s rich, creamy, cheesy, and a little bit sweet from the squash.
You bake it once to get it soft and scoopable, then mix the filling with all the good stuff and bake it again until golden and bubbly on top.
Why I Love This Recipe
This one came to life when I had half a squash left in the fridge and some cheese to use up. I didn’t want soup, so I played around with this and it quickly became a favorite comfort dish.
- It’s easy to make with simple ingredients
- Feels like comfort food but still nourishing
- Makes an awesome side dish or main
- You can switch up the filling with what you have
- It looks beautiful on the table
Servings and Time
Serves: 2–4 (as a main or side)
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
What You’ll Need
- 1 medium butternut squash (about 2.5–3 lbs)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter
- ¼ cup sour cream
- ½ cup shredded sharp cheddar cheese
- ¼ cup grated parmesan cheese
- 1 clove garlic, minced
- 1 tbsp chopped fresh parsley (plus more for garnish)
- Optional: a pinch of crushed red pepper flakes
Ingredients
Pro Tips
- Pick a squash with a long neck and firm skin—it bakes more evenly
- You can roast the squash cut side down to trap in moisture
- Grate the cheese fresh for the best melt and flavor
- Taste the filling before baking again and adjust seasoning
- For extra texture, top with toasted breadcrumbs
Tools You’ll Need
- Sharp knife
- Spoon
- Baking sheet
- Parchment paper
- Mixing bowl
- Fork or potato masher
- Oven-safe plate or dish for serving
Substitutions and Variations
- Sub Greek yogurt for sour cream
- Use Gruyère or mozzarella instead of cheddar
- Add chopped spinach or kale to the filling
- Mix in cooked bacon bits or sautéed mushrooms
- For a vegan version, use plant-based butter, cheese, and sour cream
Make Ahead Tips
- Bake the squash the first time and store it in the fridge for up to 2 days
- You can prep the filling and stuff the squash, then refrigerate and bake the second time before serving
- Freezes well after second bake — just reheat in the oven
Recipe and Instructions
Step 1: Bake the Butternut Squash
Preheat oven to 400°F. Cut 1 medium butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tbsp olive oil and sprinkle with ½ tsp salt and ¼ tsp black pepper. Place cut side down on a parchment-lined baking sheet. Bake for 45–50 minutes, until the flesh is tender.
Step 2: Scoop Out and Mash the Flesh
Once cool enough to handle, flip the squash over and carefully scoop out the flesh into a bowl, leaving about ¼-inch border in each shell to help them hold shape.
Step 3: Mix the Filling
To the bowl of squash, add 2 tbsp unsalted butter, ¼ cup sour cream, ½ cup shredded sharp cheddar cheese, ¼ cup grated parmesan, 1 minced garlic clove, 1 tbsp chopped parsley, and a pinch of red pepper flakes (optional). Mash with a fork until mostly smooth with some texture.
Step 4: Stuff the Squash and Bake Again
Spoon the filling back into the squash shells evenly. Top with a little extra cheddar or parmesan if desired. Place back on the baking sheet and bake at 375°F for 15–20 minutes until heated through and lightly golden on top.
Step 5: Serve and Garnish
Transfer to a plate and garnish with fresh chopped parsley before serving.
Macros (Per Serving, based on 4 servings)
Calories: 230
Protein: 7g
Fat: 14g
Carbs: 20g
Fiber: 4g
Sugar: 4g
Why This Recipe Works (Quick Science)
The first bake softens the squash and brings out its natural sweetness. Mashing it with butter and dairy makes it creamy, and baking it again adds texture and depth of flavor. Cheese binds the filling and adds savory contrast to the sweet squash.
Common Mistakes
- Scooping out too much squash—leave a border to help the shell hold up
- Not seasoning enough—taste the filling before stuffing
- Overbaking the second time—just bake until golden and warm
- Using pre-shredded cheese—it doesn’t melt as well
What to Serve With
- Grilled chicken or baked salmon
- A crisp green salad
- Roasted Brussels sprouts or green beans
- Warm crusty bread or garlic toast
FAQ
Can I make this ahead of time?
Yes! You can prep the whole dish ahead and bake before serving.
Can I freeze it?
Yep — freeze after the second bake. Reheat in the oven at 350°F until hot.
What other cheese can I use?
Try Gruyère, fontina, mozzarella, or goat cheese.
Is this vegetarian?
Yes, as long as your cheese is made without animal rennet.
Can I make it vegan?
You can! Use plant-based butter, cheese, and sour cream.
Conclusion
Twice baked butternut squash is simple, cozy, and packed with flavor. Whether you’re making it for a weeknight dinner or showing it off at a gathering, it’s always a hit. Try it out and let me know what you think — I’d love to hear how you made it your own!