Twice-Baked Butternut Squash

Ingredients:

2 Medium Butternut Squash

2 T Butter

1 Medium Yellow or White Onion, diced

1/2 t Salt

8 Large Sage Leaves, chopped

1/2 C Whole Milk Ricotta

1/2 C Sour Cream

1/2 C Shredded Parmesan

1/2 t Black Pepper

Directions:

Preheat oven to 425 and line a baking sheet or casserole dish with parchment paper. 

Slice off stems of squash and cut in half lengthwise. 

Scoop out seeds. 

Roast cut-side-down for 35-45 minutes or until tender. 

Meanwhile, in a skillet, melt butter and sauté onion until translucent. Add salt and sage and cook for another minute or so. Remove from heat and set aside. 

Remove squash from oven and cool until not too hot to touch. 

Scoop out the insides of two halves into a large bowl. Discard skins. 

With the other two halves, scoop out the insides but leave 1/2-inch of squash to help maintain shape. 

Mash squash with a fork or potato masher. Stir in onion mixture, ricotta, sour cream, Parmesan and black pepper. 

Scoop into the reserved squash skins and return to oven for 15-20 minutes or until tops begin to brown. 

Serve immediately. 

Yield: 4-5 Servings

* Adapted from http://www.coffeeandquinoa.com/2014/11/twice-baked-butternut-squash-with-ricotta-and-sage/