Wednesday, November 2, 2011

Thanksgiving #Recipe Series: Twice Baked Butternut Squash

Yum! This classic idea is taken to a new level with my Twice Baked Butternut Squash. Just IMAGINE all of the fun presentations you could do! Different sizes and shapes of squash will make for SUCH a fun course!

  • 1 Butternut Squash
  • 1/2 stick butter
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 1/4 c sour creme
  • salt and pepper to taste

  • Cut the squash either in half the long way to make a boat, or the short way to make a bowl as I have. Scoop out the inners leaving 3/4 inch of meat around the edges. If you are going to decorate it pretty, (scalloped edges or whatever your creative side finds), do it now!
  • Put 1/4 stick butter, sugar, vinegar, and season right in the hole!
  • Bake at 350 for about 1 hour, depending on the size of your squash.
  • Remove and scoop out the now softened meat. Be careful not to puncture the sides!
  • Blend remaining ingredients with meat to make a mash- JUST like if you were doing potatoes.
  • Fill your bowl or boat back in, and drop a few little pinches of butter around the top.
  • Bake at 400 for 10 minutes or until the mash gets a little color :)

How pretty, and YUMMY!