Baked Cheesy Butternut Squash Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt is lower in calories and adds tanginess.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is typically cheaper and has a similar flavor.

Cut the butternut squash in half and scoop out the seeds and fibrous material.

Place one clove of thinly sliced garlic and a teaspoon of lemon juice into each cavity of the squash.

Add a knob of butter and brush the cut edges with olive oil.

Place the squash halves on a baking tray and bake in the oven at 190°C for 40 to 60 minutes until tender.

Once baked, let the squash cool until manageable, then scoop out the flesh into a bowl.

Add 150 g of cheese, a teaspoon of mixed herbs, and seasoning to the squash flesh and mash together.

Spoon the mixture back into the squash skins and sprinkle more grated cheese on top.

Return the stuffed squash to the baking tray and bake at 160°C for 20 to 25 minutes until heated through and cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens