I love pumpkin. It’s no secret. I get excited when the calendar finally says it’s fall and I get to start using it in every way possible.
But I have to admit. As much as I love pumpkin, there is another fall squash that I love even more.
The butternut squash.
I know most people crave things like chocolate or potato chips, but I seriously get cravings for butternut squash. Is that weird?? Luckily, Ms. Rachael Ray shares my enthusiasm for this wonderful squash, and quite often has recipes that feature it. (Just one more reason why I love her!!)
I have a note in my phone where I type in the Rachael Ray Show recipes that I would like to make as I see them on her talk show. Needless to say, that list is quite long. But as soon as is saw this episode, this recipe jumped right to the top of the recipes that I wanted to make. I love twice baked potatoes, but I never thought to do the same thing with a squash!!
This was everything I was hoping for. Creamy and cheesy and, well, butternut squash served in a whole new way. It was also suprisingly filling and made the perfect dinner. You could leave out the bacon and easily turn this into a meatless meal, but (of course) we did the bacon. This was one of those meals that I couldn’t stop thinking about after dinner, and woke up the next morning excited to eat the leftovers for lunch. Or maybe I’m just obsessed with food, but either way, these were amazing!
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Roasted butternut squash is mashed with lots of cheese and bacon (or omit the bacon for a vegetarian meal!) and then stuffed back into the squash skins and baked in this filling and comforting Double-Stuffed Butternut Squash.
- 2 butternut squash (1 1/2 – 2 lbs each)
- Extra virgin olive oil
- Salt and pepper
- Freshly grated nutmeg
- 1 lb bacon
- 2 cups sharp cheddar cheese, divided
- 1 cup Parmesan cheese, divided
- 1 cup ricotta cheese
- 1 teaspoon dried thyme
- 2 teaspoons dried rubbed sage
- Thinly sliced green onions
- Preheat oven to 425°F.
- Halve each butternut squash lengthwise and remove the seeds. Place cut side up on a foil-lined baking sheet. Drizzle with olive oil, then season with salt, pepper and freshly grated nutmeg. Roast just until tender, about 35-40 minutes. Remove from the oven and let cool slightly.
- Decrease oven temperature to 375°F.
- Cut the bacon into small pieces, then cook in a skillet until browned. Remove with a slotted spoon to a paper-towel lined plate.
- When the squash is cool enough to handle, carefully scoop out the flesh, leaving about 1/4” around the edges to keep the squash intact. Mash the squash flesh with 1 1/2 cups of the cheddar, 1/2 cup of the Parmesan, all of the ricotta, sage, and thyme. Add in half of the bacon and stir to combine. Stuff the squash shells with the mashed squash. Top with the remaining cheddar and Parmesan.
- Bake until heated through and the cheese on top has melted, about 20 minutes.
- Garnish with the green onions and the remaining bacon.
Adapted from The Rachael Ray Show
Around the Web:
Roasted Butternut Squash and Turkey Chili from FoodieCrush
Butternut Squash and Sage Biscuits from Farmgirl Gourmet
Baked Tortellini with Turkey, Butternut Squash and Chard from Cookin’ Canuck