(similar to twice-baked potatoes)
- 2 butternut squash (about 5 1/2- 6 lbs in total)
- Pinch of salt and pepper
- 9 tbsp. sour cream
- 1 tsp. paprika
- 3-4 tbsp. panko crumbs, lightly toasted
Preparation: Preheat oven to 450 degrees.
Cut the squash in half lengthwise. Remove all seeds and fibers. Sprinkle surface with salt and pepper. Fill a roasting pan with 1/4 inch of water. Place squash in the pan, cover with foil and bake for about forty minutes. Remove from oven and let cool enough for you to handle. Now reduce oven to 425 degrees.
With a large spoon, carefully scoop out the flesh of the squash and put in a bowl making sure to leave one-quarter of an inch so they retain their shape. Add all the ingredients except the crumbs and mix well until smooth. Fill the empty shells with the mixture, sprinkle with toasted panko crumbs and a few tsps. of butter dotting the top. Return to oven and bake for another 25 minutes.
You wonâ€™t believe how tasty this is! In a word-yummy.
From my “Stress Free Extraordinary Dinners” Cookbook