Tuesday, October 15, 2013

Twice Baked Squashes Topped with Parmesan Bread Crumbs


Have you ever noticed how pretty much all the fall foods match the fall colors outside, isn't that cool?! Seems like once fall hits I only think in shades of red, orange, and yellow. I have had a butternut and this Delicata squash just sitting in my kitchen for the longest time. I have always been a super fan of winter veggies, so when I saw these babies in the store I had to get them! I couldn't decide what to do with them, I see all these delicious looking recipes about butternut squash pies, muffins, and breads but I am so fond of the natural sweet texture of the squash I wasn't sure all that added sugar was necessary. I finally decided to try something a little different than what I usually do, which is just cube it up, toss it in some oil and bake. By using this method and talking all the squash out, you are able to season every bite of it. This recipe makes the most creamy savory-sweet squash, it would make a great compliment to any dish .


Twice Baked Squashes Topped with Parmesan Bread Crumbs

1 medium sized butternut squash, split length wise with seeds scooped out (I just combined the Delicata squash the the butternut, hence lighter color)
1 TBS olive oil
1 tsp salt
1 tsp white pepper
1 tsp paprika
1/2 tsp cardamon
1/2 tsp dried sage
1/4 low fat sour cream
1/2 Italian style breadcrumbs
1 TBS butter, melted
1/4 finely shredded Parmesan cheese

Directions:

1.Preheat oven to 350 degrees F.

2.Brush squash halves with olive oil. 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, about 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle.

3.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 sour cream, paprika, salt and pepper, sage, and cardamon. Mix with a handheld electric mixer or potato masher until smooth and well combined. Fill squash halves with mixture

4.In a separate bowl, melt the butter and mix in with bread crumbs and cheese, sprinkle on top of squash halves.Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.



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