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Twice Baked Blue Cheese Butternut Squash

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Baked Bree
Updated Mar 9, 2017
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Butternut squash stuffed with squash mash, blue cheese, and pecans, topped with a buttery and crispy topping. Perfect to change up the Thanksgiving table!

More About This Recipe

  • Who says only potatoes can be twice baked? Not butternut squash, that’s for sure! Change up your fall side dish with this awesome take on the twice baked potato. Meet my Twice Baked Blue Cheese Butternut Squash. First tweak? Use butternut squash. Totally screams fall. Sweet and creamy. But we can do better than that, can’t we? Uh. Yeah. Add blue cheese and pecans. Flavor will explode in your mouth. The blue cheese cuts through the sweetness of the squash and the pecans add serious crunch. The best part? The panko top. Buttery and crispy. What more can you ask for? The crumbs will be golden brown and the squash will be hot all the way through. A perfect fall flavored addition to your holiday table.
  • Check out the rest of our butternut recipes that will help you enjoy this seasonal squash this fall.

Twice Baked Blue Cheese Butternut Squash

  • Prep Time 20 min
  • Total 2 hr 0 min
  • Servings 8
  • Ingredients 8
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Ingredients

  • 2 whole butternut squash (about 6 pounds)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground pepper
  • 7 tablespoons butter, divided
  • 1/2 cup pecans, chopped
  • 1/2 cup blue cheese, crumbled
  • 5 tablespoons parsley, finely chopped, divided
  • 1 cup Progresso™ panko bread crumbs

Instructions

  • Step 
    1
    Preheat oven to 450°F. Wash the outside of the squash. Slice in half and scoop out seeds. Season with salt and pepper. Place in a roasting pan and fill 1/4 of the way with water. Cover with foil and roast for 30 to 45 minutes. The flesh will be tender. Take out and let cool until it can be handled. Reduce oven temperature to 425°F.
  • Step 
    2
    Scoop out half the flesh of each squash. Add the flesh to a large bowl and mash with a potato masher. Add 4 tablespoons butter, pecans, blue cheese, and 3 tablespoons parsley. Check for seasoning and add more salt and pepper if needed. Stuff the squash shell with filling.
  • Step 
    3
    In a small bowl, combine panko crumbs, remaining butter and parsley. Sprinkle over the squash. Bake for 20 to 30 minutes more. The top should be golden brown, and the squash hot all the way through.

Nutrition

No nutrition information available for this recipe
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