Creamy three-cheese twice-baked butternut squash combines roasted squash, smoked gouda, parmesan, and cheddar for a savory, cheesy delight!
My idea for this twice-baked butternut squash was to make it a Thanksgiving or fall side worthy of remembrance. And since so many people love butternut squash mac and cheese, I wanted to make it CHEESY! Also, I don’t love a lot of butternut squash recipes. Butternut squash is such a beautiful and flavorful fall vegetable, but man can get it mushy and soggy FAST. To me, there is nothing worse than mushy butternut squash cubes sprinkled with cinnamon and sugar waiting to be discarded in the trash or fed to the dog under the table. Twice-baked butternut squash is a creamy, cheesy, and delicious way to get all that unique flavor without any of the texture issues! Plus, look how beautiful it looks plated for your guests on Thanksgiving!
Seriously, you’ve got to put this on your Thanksgiving menu! PS You’ll never find a turkey recipe here (except that time I tried bacon-wrapped turkey), but you will find loads of Thanksgiving appetizers, Thanksgiving side dish ideas, Thanksgiving dessert ideas, and, of course, the best part, Thanksgiving leftover recipes!
PSS: I have video clips for this recipe; I just need to edit it into one video! If you love video format for recipes, it should be on social soon and posted here by tomorrow!
How to Make Three Cheese Twice Baked Butternut Squash (Tips and Success Notes)
Essentially, you are going to bake your squash, then scoop out the flesh to mix with yummy cheese and seasonings, refill the squash halves, and bake until bubbly and browned. Really, it’s pretty straightforward, but a few things I learned along the way that I want you to know are:
- It’s pretty to leave the stem on and cut straight through it, but you need a REALLY sharp knife; it’s okay to cut off the stem and the center.
- If your butternut squash is stringy in the center, as in picture number 2 above, the bottom two squashes, it’s okay. You can do one of two things: bake it as is like I did, and then scoop out and remove the string section. Or you can remove the stringy section before you bake it. It comes out pretty easily, even without baking. It’s not rotten, per see; it’s technically safe to eat, it’s more like a change in texture as the butternut squash matures. The texture may be undesirable in the final product, though, so it’s recommended that it be removed.
- Knowing when your butternut squash halves are done baking initially is KEY and kind of tricky. Undercooked squash in this recipe will not be creamy. If you’ve never made butternut squash before, please air on the side of overcooked rather than undercooked. It should be even more tender than a baked potato. In fact, you should even really need a potato masher to mash the squash; a spoon should do it when you mix all the filling together. I needed a masher because the first time I went around, my nanny undercooked the squash, so I learned the hard way. (I had to leave for an appointment and asked her to pull it out of the oven. I then learned that when it’s done, it isn’t always obvious for butternut squash first-timers.)
- One of my halves fell apart when I dug too much flesh out. I ended up overfilling three halves instead of four and discarding the one that fell apart. I liked the final product better. A little overfilled, plus 3 looks better on a plate, at least in a photo.
- Initially, I made FOUR squashes, as you see in the ingredient photo below; unless you are feeding an army, this is too much. I ended up halving the recipe to share with y’all today.
- Make-ahead instructions can be found in the section below.
Ingredient Swap and Substitution Ideas For Three Cheese Twice Baked Butternut Squash
This recipe is gluten-free and vegetarian. If you are out of an ingredient, here is a list of swaps and substitution ideas!
- Butternut Squash – I think this recipe would be delicious with acorn squash, baked pumpkin, or honeynut squash. Changing the squash will, of course, change the flavor.
- Three kinds of cheese – you can swap these out as needed, but it will change the flavor! To make this recipe vegan, you could use nutritional yeast and your favorite dairy-free cheese.
- Sour Cream – you can use Greek yogurt or a dairy-free sour cream substitute. You’ll want the acid/sour to brighten this recipe. I made it once without it, and I felt like it was “missing something.” So, I definitely don’t recommend leaving it out!
- Salt, pepper, onion powder– feel free to adjust; what is in the recipe is what I like!
How to Prep Twice-Baked Butternut Squash Ahead
To prep ahead, follow the instructions through step 5. Then refrigerate for up to two days. You will need to increase bake time when you do bake it. I didn’t try it, but I’m guessing it’s more like 40 minutes. I would also bake at a slightly lower temp, 375F, which should be good. Use a thermometer to ensure your temperature reaches 165F. It should also be golden brown and bubbly. Again, I didn’t test this, but there is no reason why it wouldn’t work!
How to Freeze and Store Twice Baked Butternut Squash
To freeze twice-baked butternut squash: I froze my leftovers in a freezer-safe container, but I only froze the filling. Essentially, it then becomes a butternut squash mash, but the rind isn’t going to hold up to freezing well. It’s just going to get soggy. I’d ditch it. But if you are really attached and don’t want to ditch it, you can try it! Make sure to let it cool completely and then freeze for up to 3 months. Defrost under refrigeration or from frozen in the microwave or on the stovetop. You should always make sure reheated leftovers get heated to 165F.
To store: Allow the squash to cool completely at room temperature before storing it to avoid condensation, which can make it soggy. Store in the refrigerator for up to three days. Reheat in the microwave to 165F.
You may also like these delicious butternut squash recipes:
- How to Roast Butternut Squash
- Sausage Stuffed Butternut Squash
- Butternut Squash and Brussel Sprout Salad
- Butternut Squash Feta Quiche
- Cinnamon Roasted Butternut Squash Zig Zags
- Turkey Butternut Squash Chili
- Buffalo Butternut Paleo Hummus
- Butternut Squash and Chicken Chorizo Enchilada Skillet
- Butternut Squash and Pumpkin Soup
Three Cheese Twice Baked Butternut Squash
Equipment
- Potato Masher
Ingredients
- 2 medium butternut squash
- olive oil or avocado oil
- 1/4 cup sour cream or greek yogurt
- 1/3 cup smoked gouda shredded
- 1/4 cup shredded parmesan
- 1/3 cup sharp cheddar shredded
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/4 tsp onion powder
- 1/4 cup fresh parsley garnish optional
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise (you can cut off the top first or cut through the stem if your knife is sharp enough, leaving the stem to create a more aesthetically pleasing final dish, but it isn't necessary) and scoop out the seeds.
- Remove from the oven and let cool slightly. Using a spoon or pumpkin carving tool, carefully scoop out most of the squash flesh, leaving about 1/4-inch layer inside the shell to help it hold its shape. It's okay if one rips; you can just fill the other halves more, this is why I only show three halves in the photo.
- Transfer the scooped flesh to a mixing bowl. Mash the squash flesh with a fork or potato masher.
- Add sour cream, shredded cheese, and seasonings. Mix until smooth and creamy. Adjust seasoning to taste.
- Spoon the filling back into the squash shells, mounding it slightly.
- Return the stuffed squash halves to the oven and bake for an additional 20-30 minutes, or until the filling is heated through and slightly golden on top.
- Sprinkle with fresh herbs like parsley before serving. To make it easier to serve, you can cut the squash into slices horizontally.
Notes
Nutrition
i hope you love this as much as we did!