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Twice-Baked Butternut Squash

Twice-baking isn’t just for potatoes, you know! This Twice-Baked Butternut Squash uses virtually the same technique for an indulgently creamy sweet and savory side that everyone tends to fall in love with at first bite. While it’s definitely something that’s worthy of a place on your holiday table, it’s not too much trouble at all to make, which means you can sneak it in whenever the mood strikes throughout the fall season. (And trust me, the mood will strike a lot.)

Just like with a twice-baked potato, you’re doing an initial baking here to cook the veg through and then mix it with a lot of goodness before giving it a second turn in the oven. You’ll want to halve your squash, scoop out the seeds, and then coat it in olive oil and salt and pepper before roasting it until it’s nice and tender.

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