Twice-Baked Butternut Squash
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Martha Stewart Living, October 1997
- Yield Serves 6
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Ingredients
- 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
Directions
- 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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I adjusted this recipe using one butternut squash, which could easily serve 4 people as a side dish when you cut each half in two. The end result was really delicious! I started with a small amount of sour cream and paprika and added a bit more to suit my taste. I also used finely chopped scallions instead of chives. I would definitely make this dish again. A perfect side dish for Thanksgiving. Or a nice vegetarian meal served with a side salad.
The twice-baked idea was a good one but I didn't care for the ingredients in the recipe, so I tried the idea with a savory mix instead. I used parsley, garlic, onion, and anaheim chiles with a generous heap of olive oil for the base, with some paprika, thyme, and ground ginger in addition to black pepper and sea salt. Topped with toasted pumpernickel rye.
Thanks for the idea, it's been added to the "repertoire."
I used this recipe as a guide. The sour cream was way too powerful. I added some mashed potatoes to the filler to give it more filler. I leaned toward keeping it sweet without adding brown sugar (Id just run out) so I used some cooked down rootbeer to make a syrup to brush the top before sticking it under the broiler briefly at the very end. It gave it a unique dark flavor. If you use sour cream, just really don't overdo it- it totally overshadows the lovely flavor of the squash.
My husband loved this dish and could not believe that there was no added sugar or butter. I definitely think that the idea to drain the initially cooked squash on paper towels to remove moisture is a good one and I'll try that next time.
I didn't really like this dish a whole lot. I think the sour cream overtakes the taste of the squash. I think next time I'll do the same thing, but instead use butter and brown sugar for a sweet taste, which compliments this squash well.
Once again this was a hit at a dinner party. Luckily i have some leftovers for another night.
note this
This was a great dish. Served it for company and they all requested the recipe.
I made it twice, the second time I spread the squash on about 6 or 7 layers of paper towels to drain some of the liquid. It came out much better this way, really good texture and super flavor. Also, used buttered panko instead of breadcrumbs.
We'll definitely make this again. Great as a light meal with side salad.