1. Can I make Double Stuffed Butternut Squash ahead of time?

Yes! You can prepare the squash, stuff it, and refrigerate it for up to 24 hours before baking. When you’re ready to serve, simply bake it for an additional 10-15 minutes until it’s heated through and the stuffing is golden and bubbly.

2. Can I substitute the cheddar cheese in this recipe?

Absolutely! You can swap out the cheddar for a dairy-free cheese alternative to make this recipe suitable for vegan or lactose-intolerant diets. Alternatively, a mild mozzarella or goat cheese would also work well in place of cheddar.

3. How long does it take to cook butternut squash?

Roasting butternut squash typically takes about 30-40 minutes at 375°F (190°C) until it’s fork-tender. However, the size of the squash and your oven’s temperature can affect cooking time, so make sure to check for doneness by poking a fork into the flesh.

4. Can I freeze Double Stuffed Butternut Squash for later use?

Yes! After stuffing and roasting the squash, you can freeze it for up to 3 months. To reheat, bake it from frozen at 375°F (190°C) for 45-60 minutes, or until it’s piping hot throughout. This makes it an excellent make-ahead meal for busy weeks.

Double Stuffed Butternut Squash - Easy & Healthy Recipe

Name: Double Stuffed Butternut Squash
Prep time: 15 min
Cook time: PT-488466H41M58S
Total time: PT-488466H41M58S
Cuisine: American
Ingredients: 1 medium Butternut Squash, halved and seeded; 1 cup Cheddar Cheese, shredded; 1/2 cup Greek Yogurt; 1/4 cup Green Onions, chopped; 1/2 teaspoon Turmeric; Olive oil for drizzling; Salt, to taste; Pepper, to taste

Description

Double Stuffed Butternut Squash is a healthy, gluten-free vegetarian dish featuring roasted squash filled with a cheesy, creamy stuffing made with yogurt, cheddar cheese, green onions, and turmeric. It’s a perfect meal for a cozy dinner or a festive gathering.

Ingredients

Scale

1 medium Butternut Squash, halved and seeded
1 cup Cheddar Cheese, shredded
1/2 cup Greek Yogurt
1/4 cup Green Onions, chopped
1/2 teaspoon Turmeric
Olive oil for drizzling
Salt, to taste
Pepper, to taste

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Instructions

Preheat your oven to 375°F (190°C).
Slice the butternut squash in half lengthwise and scoop out the seeds.
Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Place them on a baking sheet, cut side down, and roast for 30-40 minutes or until fork-tender.
While the squash is roasting, prepare the stuffing by combining cheddar cheese, Greek yogurt, green onions, and turmeric in a bowl. Stir to combine.
Once the squash is done roasting, remove it from the oven and allow it to cool slightly.
Scoop out some of the flesh from the center of the squash, leaving a border around the edges to create space for the stuffing.
Fill the hollowed squash halves with the stuffing mixture, pressing it down gently.
Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the stuffing is golden and bubbly.
Serve immediately and enjoy!

Notes

Ensure the squash is fork-tender before stuffing it to make it easier to scoop out and achieve a creamy texture.
You can prepare the stuffed squash ahead of time and refrigerate it for up to 24 hours before baking it again.
If you want a dairy-free version, use a non-dairy cheese and yogurt alternative.
Add some cooked quinoa or beans to the stuffing for an extra protein boost.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed squash half
Calories: 250
Sugar: 6g
Sodium: 400mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 9g
Cholesterol: 35mg