Family Fridays: Twice Baked Butternut Squash

Tired of the same old- same old baked potatoes at Sunday lunch? Are you looking for something different, with a little more flavor? How about butternut squash. 
The Wisconsin Test Kitchen is still dabbling in the new world of vegetarianism; and we tried this dish last week; along with a citrus kale salad. It ended up being a nice, hearty dinner; but would be an excellent side-dish as well.

Twice Baked Butternut Squash
Recipe courtesy of: http://reciperunner.com/baked-butternut-squash/


2 medium sized butternut squash, halved lengthwise and seeds removed
1/2 t. kosher salt
1/4 t. black pepper
1 T. fresh sage, chopped
2 T. plain non fat Greek yogurt
2 ounces goat cheese
2 T. breadcrumbs
1 t. extra virgin olive oil

Preheat oven to 450 degrees.
Line a baking sheet with foil and spray it with cooking spray.
Place the halved butternut squash cut side down on the baking sheet and cover completely with another piece of foil.
Bake the squash for 35 minutes or until until a fork inserted into the flesh comes out easily.

Remove the squash from the oven, lower the temperature to 425 degrees, and let the squash cool slightly.
Using a spoon, scoop the flesh out.
In a large bowl mash together the squash flesh, salt, pepper, sage, Greek yogurt, and goat cheese.

Once everything is combined, spoon the squash mixture back into a lightly greased 8"x8" baking dish.
Top the squash with the breadcrumbs and drizzle with olive oil.

Place the squash back in the oven and bake for another 10-15 minutes or until the mixture is heated through.

This was an easy recipe to throw together for a weeknight dinner. Literally the most time intensive part was roasting the squash. But once that was done, it was easy to combine everything together, bake and have dinner on the table. 

For those of you freaking out that this has now become a vegetarian blog- never fear; Doug has plenty of carnivorous posts for you to enjoy this month. 

Stay Cool,
The Cool Dads Crew