Twice Baked Buttercup Squash

“This is a great side dish. I have added pecans and everyone loved it. Hope you do too.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 425°F.
  2. Cut squash in half lengthwise, scoop out seeds and fibers and discard.
  3. Place squash in an ungreased 13x9-inch baking dish.
  4. Cover tightly with foil.
  5. Bake for 30 to 40 minutes or until squash is tender.
  6. Cool for 10-15 minutes.
  7. Reduce oven temp to 375°F.
  8. Scoop out flesh of squash, leaving about 1/4 inch thick shell and set shells aside for now.
  9. Place flesh of squash in a medium bowl.
  10. Add sour cream, salt, nutmeg and nuts if using, mix until smooth.
  11. Fill each shell with the squash mixture.
  12. Sprinkle each with 1 tablespoon of brown sugar.
  13. Place filled shells in baking dish.
  14. Bake at 375°F for 15-20 minutes or until thoroughly heated.

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