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Double-Stuffed Butternut Squash

Total Time: 1 hour 20 minutes 0 Reviews Jump to Recipe

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.


Double-Stuffed Butternut Squash | www.tasteandtellblog.com

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!!)

Double-Stuffed Butternut Squash | www.tasteandtellblog.com

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!

Double-Stuffed Butternut Squash | www.tasteandtellblog.com

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Double-Stuffed Butternut Squash | www.tasteandtellblog.com

Double-Stuffed Butternut Squash

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

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.

Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 425°F.
  2. 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.
  3. Decrease oven temperature to 375°F.
  4. Cut the bacon into small pieces, then cook in a skillet until browned. Remove with a slotted spoon to a paper-towel lined plate.
  5. 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.
  6. Bake until heated through and the cheese on top has melted, about 20 minutes.
  7. Garnish with the green onions and the remaining bacon.

Recipe Notes:

Adapted from The Rachael Ray Show

More Butternut Squash Recipes:

Butternut Squash and Sage Pizza | www.tasteandtellblog.com

Butternut Squash and Sage Pizza

Thai Butternut Squash Soup | www.tasteandtellblog.com

Thai Butternut Squash Soup

Butternut Squash Risotto | www.tasteandtellblog.com

Butternut Squash Risotto


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

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Comments

  9. Dordean hufman says

    We do the same thing but instead of bacon we use Italian sausage with mozz cheese and stovetop stuffing. Yummy

    Reply

  15. Rebecca says

    I just made this Double-Stuffed Butternut Squash and it was delicious 🙂 Although I had to improvise a little as I didn’t had any Ricotta… I just used Creme Fraiche instead and it worked also just fined 😉 I love Sage so so much, was so happy to use it. Really there are way too little recipes out there using Sage 😛 Tomorrow we are trying your Butternut Squash Risotto 😀 Yeah for Squash season 😀

    Reply

  17. Tracey says

    This might be the best thing I’ve seen all week! I love, love, love butternut squash, but would never have thought to stuff it like this. So genius! 🙂

    Reply

  18. Chels R. says

    This is kind of amazing! I need to make this! And watch her show. I can’t even remember the last time I watched live tv, which is what I have to do since I don’t have dvr.

    Reply

    • Deborah says

      I kept wanting to call it twice baked, too! 🙂 It’s a Rachael Ray recipe, and she called it double-stuffed, so I stuck with that. I’m so glad you tried it and liked it!!

      Reply

  24. barbara delprete says

    How do I put it on Facebook it’s the best. Made it with delicata squash which is the sweetest squash out there.

    Reply

  26. Tracey says

    Absolutely lovely. I substituted the herbs with some finely diced and fried onion and garlic and a little English mustard (only because I am not keen on sage or thyme). The double roasted-ness makes it amazing.

    Reply

  27. Cinn Jenn says

    Made this one tonight, but I forgot to buy ricotta cheese! It was still tasty. Gotta try it again with the ricotta next time for the full creamy deliciousness.

    Reply

    • Deborah says

      Good to know it’s good without the ricotta cheese! 🙂 I’m glad you still liked it, and you’ll have to tell me if you make it again with the ricotta!

      Reply