Tuesday, October 18th, 2016

FAVORITE FALL DISH: TWICE BAKED BUTTERNUT SQUASH

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Second time I’ve made this in two weeks, it’s just so good and the perfect dish for fall.  I adapted a recipe I found somewhere and you really could add any type of seasoning depending on whether you like sweeter or more savory dishes.  We also tossed some carrots and peaches in balsamic, olive oil, and cinnamon and threw them on the baking sheet as a side (this was an experiment but they turned out really great!)

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Ingredients:

1 Butternut Squash

2 T.  non fat yogurt

2 T. goat cheese

1 T. Honey

Add cinnamon, sage, and rosemary to your liking! We have a herb garden and I tend to go overboard on the rosemary, I love it so much 🙂

Directions:

1.Pre heat oven to 450

 2.Slice squash into two halves

3. Cover a baking sheet with foil and spray with cooking spray (I use coconut oil spray from Trader Joes)

4. Bake for about 45 minutes (check by poking it with a fork, if it comes out easy it’s ready!)

5. Remove from the oven and lower temperature to 425

6. Scoop out the flesh and in a bowl combine the squash flesh with the other ingredients

7. Spoon back into the squash skins and top with rosemary and goat cheese

8. Bake for another 10 or so minutes or until the mixture is hot throughout

9. Garnish with sage and enjoy!

XO

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One response to “FAVORITE FALL DISH: TWICE BAKED BUTTERNUT SQUASH”

  1. Aleksandra says:

    Totally trying this, it sounds delicious!

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