On its own butternut squash doesn’t always feel hearty enough to be the main dish in a meal. With this recipe, I do believe I have found a way not only to use butternut squash in the main dish, but also as the star of it. Butternut is the main ingredient and flavor, and it makes a fairly hearty meal. No, it’s not as filling as prime rib and roasted potatoes, but it is similar to a soup for dinner night.
This twice baked butternut has a smooth and creamy consistency. Its squash flavor is enhanced with herbs and goat cheese, which add a more savory element. To add contrast to texture and flavor, I ended up topping my squash with diced, maple-coated pecans. This dish hit on all notes- crunch, creaminess, savory cheese, and sweet maple. I would be glad to eat this dish on a regular basis.
As a side note, my husband is less of a winter squash fan and doesn’t eat it nearly as often as I do. Shockingly he was over the moon excited about this meal. He raved about its flavors, and I believe was seeking out another pan of it. While there wasn’t one available that night, I’m glad to make this again in the near future.
- 1 butternut squash
- 1 Tb. Greek yogurt
- 2-1/2 tsp. sage
- 3 oz. goat cheese
- Salt & pepper
- 3 Tb. diced pecans, optional
- 1 Tb. maple syrup, optional
- Preheat oven to 400.
- Cut butternut in half; place face down in 13×9 pan, add 1/2 cup water, and cover with foil.
- Bake for 1 hour or until fork tender.
- Remove from oven, and allow to cool.
- Remove and discard seeds.
- Carefully scrape out flesh, leaving one half of the butternut shell whole.
- Transfer butternut flesh to food processor.
- Add yogurt, sage, and goat cheese; process until smooth.
- Season with salt and pepper to taste.
- Bake for 30 minutes at 400.
- Place pecans in a small microwave safe bowl and add maple syrup.
- Microwave in 30 second increments until the syrup clings to the pecans and is less liquidy.
- Sprinkle pecans on squash.
