Saturday, October 8, 2011

Ah-Mazing Twice Baked Butternut Squash

It's obvious I'm in cooking and fall mode these days. I just love this season for the weather and food.

My husband can be quite picky when it comes to what he eats- mainly because he has a plethora of food allergies and is really restricted in his diet.

Since finding out he's allergic to potatoes, yes- POTATOES! We've been creative with side options when cooking dinner. I found this recipe via Pinterest {obsessed!} and made my own tweaks.

Twice Baked Butternut Squash

What you'll need:
1 Large Butternut Squash
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/3 Cup Nonfat Sour Cream
2 Tablespoons Unsalted Butter
Fresh Chives- Chopped { about 3 tablespoons}
3 Tablespoons Italian Breadcrumbs

Preheat Oven to 450 Degrees

Halve squash, remove seeds and fibers. Sprinkle squash with salt and pepper.

Fill roasting pan with water, and place squash in pan. Roast for approximately 40 minutes. Let cool enough to handle.

Reduce temperature to 425 degrees.

Scoop out flesh into a large bowl leaving a 1/4 inch boarder around the edge of the squash.

To the bowl, add in sour cream, butter and chives. Mix together on low speed with hand mixer. Consistency will be similar to a whipped potato.

Pour mixture back into squash.

Add breadcrumbs to top and bake 20-30 minutes.


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