Three Cheese Twice Baked Butternut Squash

Creamy three-cheese twice-baked butternut squash combines roasted squash, smoked gouda, parmesan, and cheddar for a savory, cheesy delight!

Course Side Dish, Side Dishes, Sides

Cuisine American

Keyword stuffed butternut squash, thanksgiving side dish, twice baked butternut squash

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings servings

Calories 221kcal

Author Kelli Shallal MPH RD

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. Brush with oil and place on a prepared baking sheet. Bake for 45-60 an hour until fork tender.
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 ¼-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.

Recipe serving is 3 wedges of squash or about ⅓ of each squash if you made four squash halves.