Twice Baked Butternut Squash

• Vegetarian

• Produce

  • 2 Butternut squash, medium sized
  • 1 tbsp Sage, fresh

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 2 tbsp Panko breadcrumbs

• Dairy

  • 2 oz Goat cheese
  • 2 tbsp Greek yogurt, plain non fat

Found on reciperunner.com

Description

Ingredients

• 2 medium sized butternut squash, halved lengthwise and seeds removed
• 1/2 t. kosher salt
• 1/4 t. black pepper
• 1 T. fresh sage, chopped
• 2 T. plain non fat Greek yogurt
• 2 ounces goat cheese
• 2 T. panko breadcrumbs
• 1 t. extra virgin olive oil

Directions

• Preheat oven to 450 degrees.
• Line a baking sheet with foil and spray it with cooking spray.
• Place the halved butternut squash cut side down on the baking sheet and cover completely with another piece of foil.
• Bake the squash for 40-50 minutes or until until a fork inserted into the flesh comes out easily.
• Remove the squash from the oven, lower the temperature to 425 degrees, and let the squash cool slightly.
• Using a spoon, scoop the flesh out and leave a 1/4 inch border around the squash halves so they will hold their shape.
• Discard one of the squash skins so that you have a total of 3.
• In a large bowl mash together the squash flesh, salt, pepper, sage, Greek yogurt, and goat cheese.
• Once everything is combined, spoon the squash mixture back into the 3 skins.
• Top the squash with the panko and drizzle with olive oil.
• Place the squash back in the oven and bake for another 10-15 minutes or until the mixture is heated through.