Twice-Baked Butternut Squash with Gorgonzola
Number of Servings
Serves 4
Ingredients
  • 2 medium butternut squash, halved lengthwise and seeded
  • Sea salt and freshly ground black pepper, to taste
  • 1 tbsp avocado or olive oil
  • [q:10 1/2] oz plain Greek yogurt
  • 8 oz Gorgonzola, divided
Directions
  1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  2. Place the halved butternut squash, cut side up, onto the prepared sheet pan and season with salt and pepper. Drizzle with the oil and use your fingers to spread it over the squash.
  3. Transfer the pan to the preheated oven and bake for 40 to 50 minutes, or until fork-tender. Once the squash is done, remove from the oven and let it cool slightly, or until easy to handle.
  4. In a large bowl, scoop out the flesh of a squash half with a spoon, leaving the skin intact to create a boat. Leave at least a [q:1/4]-inch border around the squash skin so it will retain its shape. Repeat with the remaining halves.
  5. To the squash flesh, add the Greek yogurt, salt, pepper and 6 ounces of the Gorgonzola. Mix until well combined. Spoon the mixture back into the squash boats. Top with the remaining 2 ounces of the Gorgonzola.
  6. Place the squash back in the preheated oven and bake for another 8 to 10 minutes, or until the cheese is melted and the squash is golden-brown on top. Set the oven to broil and cook for 2 to 3 minutes, or until the tops are golden.
Nutrition Info
Made with avocado oil: 397 Calories, 22 g Protein, 46 mg Cholesterol, 33 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 5 g Fiber, 22 g Total fat (12 g sat), 879 mg Sodium, [nutrition:5] Vitamin A, Vitamin C, [nutrition:4] Calcium, Phosphorus, [nutrition:3] Vitamin B6, [nutrition:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Vitamin E, Folate, Magnesium, Potassium, [nutrition:1] Iron, Zinc