We love this uniquely tasty encounter between the vegetal sweetness of the squash and the complex creaminess of Brie cheese. It’s easy and unexpectedly delicious! A drive out to a local farm to pick up the squash (and other fresh produce) will also make this recipe an adventure, so it’s doubly worthy of your time.
Why Twice-Bake Butternut Squash?
Twice-baking butternut squash offers several benefits. One big one is that it’s much easier to scoop out the center for stuffing, or to take that fleshy center out as done in this recipe. While the first bake tenderizes the squash, the second bake can bring out new textures and flavors, including a slight crispiness. You can also twice-bake potatoes and other roasting vegetables and legumes to get more of an umami flavor out of them.
Twice-Baked Butternut Squash with Brie
Description
Twice the baking, twice the flavor.
Ingredients
- 1 whole butternut squash, cut in half
- 2 tbsp olive oil
- Salt to taste
- 1 tsp cinnamon
- ¼ cup brown sugar
- ½ cup heavy cream
- ½ cup or so of brie (no harm in adding a little more!)
Instructions
- Cut butternut squash in half, remove the seeds, and place on a parchment-lined baking sheet. Drizzle with olive oil, salt, cinnamon, and sugar.
- Roast at 350 degrees until fork-tender and remove from oven; let cool until it is able to be handled.
- Scoop out the center flesh, leaving ¼- to ½-inch thick walls, and place scooped-out flesh into a bowl. Mix with heavy cream until you have a consistency similar to mashed potato, and place back into the hollowed- out squash.
- Top with Brie and more olive oil and bake at 400 degrees until cheese is melted and the squash starts to brown around the edges. Sprinkle with fresh sage and serve hot.
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
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