Twice-Baked Squash

Recipe Ingredients

6		Butternut squash - about 9 pounds total
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
9 tablespoons	135ml	Nonfat sour cream
2 teaspoons	10ml	Paprika
2 teaspoons	10ml	Fresh chives - chopped
3 tablespoons	45ml	Fresh bread crumbs - lightly toasted

Recipe Instructions

1. Heat oven to 450. Halve the squash lengthwise, and remove the seeds and fibers. Sprinkle squash halves with 1/2 teaspoon of the salt and pepper. Fill a roasting pan with 1/4 inch of water. Place squash in pan, cover with foil and bake until tender, 35 to 45 minutes. Remove from oven, transfer to a cool surface and let cool enough to handle. Reduce oven temp to 425.

2. use a spoon to scoop out the flesh into a large bowl, leaving a 1/4 inch rim in the squash halves. Add to the bowl sour cream, chives, paprika, salt and pepper and mash until smooth and well combined. Fill six of the squash halves with the mixture. Sprinkle with toasted bread crumbs. Bake until golden brown and warm through, about 20 to 30 minutes.

Source:
martha stewart

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