Name: Twice-Baked Parm and Pecan Butternut Squash
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 butternut squash, halved lengthwise and seeds removed -; 3 tbsp. olive oil, divided -; Kosher salt -; 1/4 c. crème fraîche or sour cream -; 1 c. (about 4 oz.) Fisher Chopped Pecans, divided -; 1 c. grated Parmesan cheese, divided -; Freshly ground black pepper -; 1/3 c. panko-style breadcrumbs -; 1 tbsp. finely chopped fresh rosemary, plus additional fresh rosemary, for garnish -

Twice-Baked Parm and Pecan Butternut Squash

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Twice-Baked Parm and Pecan Butternut Squash

1. 1 butternut squash, halved lengthwise and seeds removed -

2. 3 tbsp. olive oil, divided -

3. Kosher salt -

4. 1/4 c. crème fraîche or sour cream -

5. 1 c. (about 4 oz.) Fisher Chopped Pecans, divided -

6. 1 c. grated Parmesan cheese, divided -

7. Freshly ground black pepper -

8. 1/3 c. panko-style breadcrumbs -

9. 1 tbsp. finely chopped fresh rosemary, plus additional fresh rosemary, for garnish -

How to cook deliciously - Twice-Baked Parm and Pecan Butternut Squash

1. Stage

Preheat the oven to 400° with a rack in the center position. On a large baking sheet, rub the squash with 1 tablespoon olive oil and season with salt. Bake, cut sides down, until the squash is tender but not falling apart, about 35 minutes; set aside until cool enough to handle.

2. Stage

Invert the squash and scoop the flesh into a large bowl, leaving a thin layer along the skin to help hold its shape. Add the crème fraîche or sour cream, 2/3 cup pecans, and 2/3 cup Parmesan, and mash to combine. Season with salt and pepper to taste. Spoon the mixture into the butternut squash skins.

3. Stage

In a small bowl, toss together the breadcrumbs, rosemary, and remaining 2 tablespoons olive oil, 1/3 cup pecans, and 1/3 cup Parmesan. Spread the bread crumb mixture over the squash and bake until golden, about 10 minutes, or broil, watching carefully to ensure the topping doesn’t burn, about 2 minutes.

4. Stage

Garnish with fresh rosemary.