Twice-Baked Butternut Squash
Adapted from Martha Stewart Living, October 1997
- 1 Butternut Squash
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon heavy cream
- 1 tablespoon unsalted butter
- 1/8 teaspoon salt
- 1 tablespoon green onion
- 1 tablespoon bread crumbs
- 1/2 teaspoon paprika
Heat oven to 375 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with salt. 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, 30 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 350 degrees.
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 heavy cream, paprika, pepper, green onions, and unsalted butter. Mix with a handheld electric mixer or potato masher until smooth and well combined.
Fill squash halves with mixture. Sprinkle tops with breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.
