1 medium butternut squash, halved lengthwise and seeds removed
1 tablespoon olive oil
3/4 cup sour cream
2 tablespoons butter, melted
3/4 cup parmesan cheese, grated and divided
2 tablespoons breadcrumbs (unseasoned)
Kosher salt and freshly ground black pepper, to taste
PREPARATION
Preheat oven to 425°F.
Place squash cut side up in a large baking dish. Drizzle top with oil and season with salt and pepper, rubbing it into the squash.
Bake until fork tender, 35-45 minutes, depending on size.
Remove from oven and set aside until you can handle it safely.
Once cool enough, scoop out butternut flesh into a large bowl, leaving about 1/4-inch border remaining around the edges of the squash.
Add sour cream, 1/2 cup Parmesan cheese, melted butter, slat, and pepper to bowl and stir to combine. Using a fork, mash the squash and mix everything together well until the texture is smooth and creamy.
Spoon squash mixture back into shells and top with remaining parmesan cheese and breadcrumbs.
Bake until golden brown and heated through, 20-30 minutes. Enjoy!
