Twice Baked Butternut Squash
Twice Baked Butternut Squash is a twist on the twice baked potato. The sweet squash is combined with prosciutto, goat cheese, and shallots then topped with Gruyere cheese for a truly scrumptious side dish.
So, I had this butternut squash in the pantry. Itโs been there an embarrassingly long time. Iโm not going to lie to you. But itโs a butternut squash. I mean, donโt they last a while in the pantry? Does anyone really know how long they last in the pantry?
Of course you knew I was going to look this up.
After curing the squash, which is leaving it to dry in 80 to 85 F temps for 10 to 14 days, the squash can last 2 to 3 months if stored in a cool and dry place, like a pantry. And away from fruits that produce that ethyl whatever stuff that makes things ripen faster. Yโall know what Iโm talking about it.
So, I donโt feel so bad that my squash was in the pantry for a while. A long while. Long enough to make me question the edible-ness of the squash. Thankfully nothing started to form on the skin. Thatโs the first hint your squash is going south. And not in the Mason Dixen way.
Also, soft spots and even mold growing on the skin is a good hint, too. However, you can wipe it down with some water and bleach mixture to keep that mold from forming. Just be sure you wash the squash really well before you cook and eat it. Yes, I know youโre not going to eat the skin. At least I hope youโre not going to eat it. But even if youโre not, the bleach might leach into other parts of your dish if you donโt clean it off the skin. Just saying.
I didnโt want to simply roast the squash. I wanted to do something else with it. I thought about the cinnamon and brown sugar thing we usually do with acorn squash. Then I thought about cubing it and cooking it with some pecans and maple. That does sound really good, though, doesnโt it?
Then I saw a post about a twice baked butternut squash on Pinterest and that got me thinking.
Twice baked potatoes have cheese, bacon, and onions in them. Some sour cream, too, if youโre like me. It adds to that creamy tang factor I love with twice baked potatoes or loaded potatoes. So, tang. We need some goat cheese. And this was super tangy and delicious goat cheese. Oh me. I didnโt use it all which was a plus for me. Meant I had goat cheese nibbles for the rest of the dinner cooking time.
Bacon? Nah. I wanted the whole pork and salt, but not from bacon. I had some prosciutto in the fridge. Thatโs the ticket! I sliced and diced it up and it was the perfect amount of rich and salt that was needed for this twice baked butternut squash.
Green onions were not in the fridge. So, what to do? What do I have? Regular onions? Too much onion and sharp flavor. I wanted something subtle that would play well with the other ingredients I had in there already. SHALLOTS! We have those on hand in case the hubs wants to cook. For some reason, he always wants shallots in every dish he makes. Iโm not complaining.
Okay. I had all my filling items but what to top it off with? I mean, you must have that cheesy ooey gooey topping for this twice baked butternut squash dish to really be successful, right? I have Cheddar. Nah. I would put that on there if this was a regular potato. I had Swiss cheese. Tooโฆ Swiss?
We had a conversation about me getting Gruyere. I thought I grabbed some. The hubs thought I grabbed some. But I searched that fridge and the cheese drawer and the cheese compartment in the door. Nothing. Seriously? I could have sworn I grabbed some during our cheese trip to Wegmans!! I mean, we splurged on the truffle cheese from Italy. Why not regular old Gruyere??
Alas. I guess I didnโt get some Gruyere.
And then I found that half a piece I had from another recipe I made recently. SCORE! Gruyere is super creamy and has a deliciously different taste that wouldnโt overpower the rest of the filling ingredients in the twice baked butternut squash.
These werenโt as big as they look. The squash itself was only about 12 inches long and maybe 6 inches around? Not as big as most of those Iโve seen at the store this season. Iโm not complaining. I wouldnโt mind a larger squash but not for this recipe.
I scooped out most of the flesh and mashed it a little in the bowl. Then I added in the prosciutto and goat cheese. And more goat cheese. And Iโm looking in that bowl thinking, โThis isnโt enough filling. I need more ingredients, but what to add?โ Thatโs when I grabbed the shallots and went to town on a large one. And Iโm glad I did. Itโs the perfect onion flavor thatโs subtle enough for this butternut squash recipe.
The squash makes 4 good sized servings for the one we purchased. You could squeak out 6 maybe, but some will have more filling than others. And that filling right there? Thatโs one flavor packed mouthful of absolutely fabulous! Or Ab Fab. For those in the know.
Okay. Donโt judge me on the steak!
Thatโs a partial piece of a leftover piece of steak the hubs grilled. It was delicious the day of. And well, still delicious. Iโm not going to lie. I nibble a few pieces before the photo shoot. Because steak. Who can resist steak? Oh hush you veg type people!! Iโm asking the meat eaters. Not offense, though. Iโm all about a good veggie meal, too.
Just not today. But, in actuality, you could make a veggie meal out of this. Just omit the prosciutto. Use some turkey bacon or facon bacon. Or even some veggie sausage or chorizo. That would be good, too. You see? There I go with the chorizo again! You need to read yesterdayโs post if you havenโt and youโll understand that comment.
Just look at that slice right there!!
You can see all the prosciutto, goat cheese, and shallot goodness right there. All top with that melted blanket of Gruyere cheese. Thereโs flecks of fresh black pepper in there. We put pepper on everything. Twice. We love pepper. Feel free to omit if you donโt.
When youโre scooping out, just make sure you donโt take too much meat out. I probably could have taken a little more, but I undercooked mine. I thought FOR SURE they would be done in 40 minutes but no. They were not.
The time in the recipe card takes that into consideration, but if youโre unsure grab a fork and do a twist test. Donโt just stab it. That was my mistake. Do the twist test and stab the edge with the fork then twice to see if easy to pull away from the skin. Then you know itโs finished and ready to scoop, stuff, and bake again.

Twice Baked Butternut Squash
Twice Baked Butternut Squash is a twist on the twice baked potato. The sweet squash is combined with prosciutto, goat cheese, and shallots then topped with Gruyere cheese for a truly scrumptious side dish.
Ingredients
- 1 butternut squash
- 1 tablespoon olive oil
- 4 ounces softened goat cheese
- 6 ounces diced prosciutto
- 1/4 cup minced shallots
- 1 teaspoon rubbed sage
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried rosemary
- 4 ounces shredded Gruyere cheese
Instructions
- Preheat oven to 400.
- Cut the butternut squash in half and scoop out the seeds and pulp. Rub with the olive and sprinkle with salt and pepper to taste.
- Place cut side up on a baking sheet and roast for 45 to 50 minutes or until the squash is fork tender.
- Remove from the oven and allow to cool enough to handle.
- Carefully scoop out most of the squash making sure to leave enough around the edges to hold in the filling.
- Lightly mash the squash in a mixing bowl. Add the next 8 ingredients (goat cheese through rosemary) and stir to combine.
- Spread the filling into the two halves of the butternut squash and bake for 30 minutes or until the filling is bubbly.
- Sprinkle the top with the Gruyere and bake an additional 10 to 12 minutes or until the cheese is melted and golden.
- Cool slightly before slicing and serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 363Total Fat 24gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 10gCholesterol 81mgSodium 1724mgCarbohydrates 8gFiber 2gSugar 2gProtein 28g
Wednesday Holiday Side Dish Recipes:
- Air Fryer Brussels Sprouts by Savory Experiments
- Baby Yams with Honey Apple Syrup by Palatable Pastime
- Black Bean and Corn Salad Shrimp Cups by The Freshman Cook
- Candied Butternut Squash by Our Good Life
- Cheesy Brussels Sprouts Bake by Sweet Beginnings
- Corn Pudding by Lemon Blossoms
- Cranberry Kissed Green Beans by Cindy’s Recipes and Writings
- Garlic Mushrooms by House of Nash Eats
- Green Bean and Cauliflower Gratin by Hezzi-D’s Books and Cooks
- Maple Glazed Delicata Squash by A Day in the Life on the Farm
- Roasted Carrots with Honey and Thyme by Kate’s Recipe Box
- Slow Cooker Glazed Carrots by Blogghetti
- Sophisticated Green Bean Casserole by An Affair from the Heart
- Spinach Orzo Salad by Shockingly Delicious
- Twice Baked Butternut Squash by A Kitchen Hoor’s Adventures
- Wild Rice Salad: Make ahead Thanksgiving SIde by West Via Midwest
- Wild Rice Supreme by The Fresh Cooky
This squash looks like perfection! I love that it’s twice baked- perfect for the holidays!
Thanks! And such a fun twist on the twice baked technique.
I love the touch of spice in this baked squash!
Thanks! Just enough and not full of all that sweet spices.
I love this idea. I think Iโm going to slice it up like a steak and serve it that way. Yum.
Yes! You could totally serve it up that way. Especially with a larger squash.
Oh yum! I love all the things you’ve stuffed in the squash. So delish!
Thank you!
Why have I never thought about twice baked with squash!?!? Look at all of that cheesy goodness!
I was in the same boat as you. How did I not think of that? But it’s a Pandora’s box of possibilities with stuffing.
I love the smoky salty touch! So good!
Thank you! It needed it with all that rich cheese and squash.
Love this, what a bright, fun, unique way to present butternut squash! The flavors sound fabulous!
Thank you! It was a fun side dish.
Well you can’t let that steak go to waste but you are right that this great dish would be a meal in itself.
With a few more add ins it would be a hearty meal on it’s own.
I love that you took roasted squash to the next level!
Thank you!