Side Dish Saturdays: Twice Baked Butternut Squash

Butternut squash with sour cream, smoked paprika, a dash of cinnamon for good luck and chives.

Just like a twice baked potato, the squash is roasted first, then the flesh is removed and beaten with sour cream and seasonings. It goes back into the squash shells with a sprinkling of bread crumbs for a second baking.

The squash turns out super creamy, a little tangy and kind of sweet and spicy from the cinnamon and paprika.

I’m a natural born squash lover! I can happily eat a roasted squash totally plain and be happy. With that said I think this recipe could use some improvement. It’s good but it’s not “wow” the way I want it to be. It does have a ton of potential and can easily be improved upon. Bacon, caramelized onions, roasted garlic, butter instead of sour cream, sage, chipotles, cheese. . . okay maybe that’s too many ideas. I’ll stop while I’m ahead.

This is my entry for Side Dish Saturdays, a weekly event I started to bring more attention to side dishes and give them the respect and love they deserve.

I would love it if you linked up your side dishes! I only have two guidelines for linking to the event.

Your link must be a side dish; no soups or recipes with meat/poultry. Old posts are ok but. . .

The post must have a link back to my site. All other links will be deleted; every link will be checked.

The linky will be open until Monday at midnight eastern time. If you get here late – no worries – just link up next week.

Twice Baked Butternut Squash

Twice Baked Butternut Squash

Rating: 41

Prep Time: 15 minutes

Cook Time: 65 minutes

Yield: 3-4 servings

Twice Baked Butternut Squash

Butternut squash with sour cream, smoked paprika, a dash of cinnamon for good luck and chives.


1 large butternut squash
sea or kosher salt
fresh ground black pepper
1/4 cup sour cream
1/2 teaspoon paprika (preferably smoked)
a dash or two of ground cinnamon
2 fresh chives, diced
2 tablespoons seasoned bread crumbs
tender/baby salad greens, for serving, optional


  1. Heat oven to 400 degrees F. Halve the squash lengthwise (or the other way if you like, slice off ends if needed to make it stand up evenly), sprinkle squash with salt and fresh black pepper. Fill a roasting pan with 1/4 inch water. Place squash in a roasting pan flesh side up and fill with about 1/4 inch of water. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Allow squash to cool until it can be handled.
  2. Scoop out the seeds and fibers from the middle and discard. Scoop out the squash flesh into a large bowl leaving a 1/4 inch border around the edges to help retain their shape.
  3. Add the sour cream, paprika, cinnamon, chives, and season with salt and pepper. Use an electric mixer or potato masher to mix until smooth and well combined. Fill the squash halves and sprinkle tops with bread crumbs.
  4. Bake until golden brown and warm throughout about 20-25 minutes. Serve over salad greens if desired.


Adapted from Martha Stewart

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