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Twice Baked Butternut Squash




Source of Recipe


Martha Stewart






List of Ingredients



• 6 butternut squash, about 9 lbs total
  
• 1 1/2 tsp salt, plus more to taste
  
• 1/2 tsp freshly ground black pepper, plus more to taste
  
• 1/2 cup plus 1 T nonfat sour cream
  
• 2 tsp paprika
  
• 6 fresh chives, cut into 1/8" pieces
  
• 3 T fresh bread crumbs, lightly toasted
  






Instructions



1. Preheat oven to 450 degrees with the rack in the center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 tsp salt and 1/4 tsp pepper. Fill a roasting pan with 1/4" water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 40 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.
   
2. Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4" border around six of the halves so they will keep their shape. To the bowl, add sour cream , paprika, chives and remaining tsp salt and 1/4 tsp pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining halves). Sprinkle tops with toasted bread crumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.
   






Final Comments


Makes 6 servings.