Twice Baked Butternut Squash

I love butternut squash, mainly because it is a great vehicle to eat lots of melted butter. Think about it, anything with melted butter is delicious: crab legs, lobster, artichokes, etc.. There is something about drawn butter that makes me drool.

I was looking to do something different with butternut squash and decided to try and twice bake it, like a potato. I thought it was quite successful and easy to make. C's review was not as glowing. He took one baby bite, proclaimed he didn't like it and off it went into a container for me to enjoy it for lunch tomorrow.




Twice Baked Butternut Squash

1 butternut squash
2 tablespoons sour cream
1 tablespoon butter
salt
pepper
1 tablespoon breadcrumbs

Preheat oven to 450 degrees. Slice squash lengthways and scoop out seeds. Sprinkle with salt, pepper and dot with half of the butter. Roast for 35 to 45 minutes until squash is fork tender. Let squash cool for 15 minutes. Reduce oven temperature to 350 degrees.

Scoop out squash into a small bowl, reserving the skins. Mash with a fork and stir in sour cream and remaining butter. Salt and pepper to taste. Spoon the squash mixture back into the skins and sprinkle the top with breadcrumbs. Warm in the oven for 20 minutes. Serves 2.

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