It's officially fall. I'm buying butternut squash and thinking about recipes for pumpkin...though canned pumpkin is still in short supply. Come on harvest! Aside from the food, I'm not ready for the cold weather, but I digress.
My mom makes an excellent twice baked potato. So I was thinking, why not try a twice baked butternut squash? Yummy.
1 butternut squash (I think mine was 2lbs)
8 oz cream cheese (spreadable)
1/2 cup seasoned bread crumbs
Slice squash in half, remove seeds and fibers. Place in a pan with 1/4 inch of water in the bottom, season squash lightly with salt and pepper, cover with aluminum foil and bake at 400 degrees for 40 minutes or until squash is tender. Allow cooked squash to cool, and remove cooked flesh from peel and place in medium size mixing bowl. Using hand mixer, blend cream cheese with squash. Put squash mixture in baking dish and sprinkle with bread crumbs. Bake at 350 for an additional 20-25 minutes.
This turned our pretty well considering I kinda winged it, though I had my doubts at times. It was very rich and had a creamy texture. I might work with it a little more and try to get the consistency to be a bit more firm like a twice baked potato, maybe I need to bake it longer the second time or less the first time, I'm not sure. I'll be honest, after mixing the squash with cream cheese it kinda looked like baby food...so a little firmer of a texture would be an improvement!