| | Twice Baked Butternut Squash |
| | Cookbook | Martha Stewart |
| | Category Name | Vegetable |
| | Servings | 6 | Tools |
| | Serving Size |
| | Yield | Yield Unit |
| | Quantity | Unit | Pre-instructions Ingredient Post-instructions |
| | 6 | butternut | squash (about 9 |
| | pounds total) |
| | 1 1/2 | Teaspoon(s) | salt, plus more to |
| | taste |
| | 1/2 | Teaspoon(s) | freshly ground |
| | black pepper, plus |
| | more to taste |
| | 1/2 | Cup(s) | plus 1 tablespoon |
| | nonfat sour cream |
| | 2 | Teaspoon(s) | paprika |
| | 6 | fresh | chives, cut into |
| | 1/8-inch pieces |
| | 3 | Tablespoon(s) | fresh breadcrumbs, |
| | lightly toasted |
| | Method |
| | 1. Heat oven to 450º with the rack in center. Halve squash lengthwise, and remove |
| | seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon |
| | pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with |
| | aluminum 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. Reduce oven temperature to 425º. |
| |
| | 2. 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. To the bowl, add |
| | sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. |
| | Mix with a handheld electric mixer or potato masher until smooth and well combined. |
| | Season with salt and pepper. Fill six squash halves with mixture (discard remaining |
| | six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown |
| | 11/18/2004 10:26:49 AM | Page 1 of 2 | Twice Baked Butternut Squash |