Twice-Baked Butternut Squash with Bacon

I am so excited to share this treat of a recipe with you. This dish was one of those, how on earth have I never tried this before? Once you try this twice baked butternut squash you will say good by the the inferior and less healthy twice baked potato. A lot of people say they really struggle getting their family to eat healthier, for me the key is to start off small. Simply substituting a butternut squash that is full of fiber, beta-carotene and potassium among other wonderful health benefits for a less healthy ingredient like potatoes is a small change that can make a bit impact. Making small changes is a great way to make some healthier changes in your family’s diet without it being a big shock. Remember when you make dramatic changes too quickly you are less likely to stick with it. And using an ingredient that is incredibly versatile, from simple wedges to a curry dish this ingredient has all the qualities to become a household favourite. This recipe has been created to be large enough to serve 2. It is very easy to increase the amounts to serve more as the filling really can by added to taste.

Twice-Baked Butternut Squash with Bacon

1 butternut squash (mine was 620g/22oz)
1 tsp salt
1/2 tsp freshly ground black pepper
60mL (1/4 c.) non-fat sour cream
2 tsp paprika
3 Tbsp fresh breadcrumbs, lightly toasted
125g (4oz) bacon lardons
2 garlic cloves, minced
Cheese
inspired from Martha Stewart


Heat oven to 200C (400 F) with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle the squash halves freshly cracked salt and pepper. Fill a roasting pan with 1/4 inch water and then place the squash in pan cut side down. Cover with aluminium foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes.

Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape.

Cook bacon lardons in a skillet for about 5 minutes and then throw in the garlic and cook for 1 more minute.

Add the butternut squash to a bowl and add the rest of the ingredients. Mix with a handheld electric mixer or potato masher until smooth and well combined. Fill squash halves with mixture, sprinkle with cheese. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.
Twice-Baked Butternut Squash with Bacon
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Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 butternut squash (mine was 620 g)
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 60mL (1/4 c.) non-fat sour cream
  • 2 tsp paprika
  • 3 Tbsp fresh breadcrumbs, lightly toasted
  • 125g (4oz) bacon lardons
  • 2 garlic cloves, minced
Instructions
  1. Heat oven to 200C (400 F) with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle the squash halves freshly cracked salt and pepper. Fill a roasting pan with ¼ inch water and then place the squash in pan cut side down. Cover with aluminium foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes.
  2. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a ¼-inch border around six of the halves so they will keep their shape.
  3. Cook bacon lardons in a skillet for about 5 minutes and then throw in the garlic and cook for 1 more minute.
  4. Add the butternut squash to a bowl and add the rest of the ingredients. Mix with a handheld electric mixer or potato masher until smooth and well combined. Fill squash halves with mixture. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.

 

This entry was posted in Dinner For Two, Easy Meal, Healthy Eating, Main Course, Pork, Side Dish. Bookmark the permalink.

2 Responses to Twice-Baked Butternut Squash with Bacon

  1. I would love this for dinner!

  2. Diana @GourmetDrizzles says:

    What a great idea… sounds yummy! ;-)

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