Twice-Baked Parm and Pecan Butternut Squash

Name: Twice-Baked Parm and Pecan Butternut Squash
Prep time: 20 min
Total time: 45 min
Yield: 4 - 6 serving(s)
Ingredients: 1 butternut squash, halved lengthwise and seeds removed; 3 tbsp. olive oil, divided; Kosher salt; 1/4 c. crème fraîche or sour cream; 1 c. (about 4 oz.) Fisher Chopped Pecans, divided; 1 c. grated Parmesan cheese, divided; Freshly ground black pepper; 1/3 c. panko-style breadcrumbs; 1 tbsp. finely chopped fresh rosemary, plus additional fresh rosemary, for garnish

By Jason SchreiberPublished: Nov 23, 2021

preview for Twice-Baked Parm and Pecan Butternut Squash | Delish + Fisher Nuts

Yields:

4 - 6 serving(s)

Prep Time:

20 mins

Total Time:

45 mins

Cal/Serv:

551

Jump to recipe

Comforting fall flavors are the star in this sensational take on butternut squash. Silky, sweet butternut squash is stuffed with Fisher Chopped Pecans, creamy crème fraîche, and armesan, and coated in panko breadcrumbs for a crunchy finish. Plus, it gets double-baked for added flavor. Trust us when we say, the whole family will be back for seconds.

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Ingredients

1
butternut squash, halved lengthwise and seeds removed
3 Tbsp.
olive oil, divided
Kosher salt
1/4 cup
crème fraîche or sour cream
1 cup
(about 4 oz.) Fisher Chopped Pecans, divided
1 cup
grated Parmesan cheese, divided
Freshly ground black pepper
1/3 cup
panko-style breadcrumbs
1 Tbsp.
finely chopped fresh rosemary, plus additional fresh rosemary, for garnish

Directions

1. Step 1Preheat the oven to 400° with a rack in the center position. On a large baking sheet, rub the squash with 1 tablespoon olive oil and season with salt. Bake, cut sides down, until the squash is tender but not falling apart, about 35 minutes; set aside until cool enough to handle.
2. Step 2Invert the squash and scoop the flesh into a large bowl, leaving a thin layer along the skin to help hold its shape. Add the crème fraîche or sour cream, 2/3 cup pecans, and 2/3 cup Parmesan, and mash to combine. Season with salt and pepper to taste. Spoon the mixture into the butternut squash skins.
3. Step 3In a small bowl, toss together the breadcrumbs, rosemary, and remaining 2 tablespoons olive oil, 1/3 cup pecans, and 1/3 cup Parmesan. Spread the bread crumb mixture over the squash and bake until golden, about 10 minutes, or broil, watching carefully to ensure the topping doesn’t burn, about 2 minutes.
4. Step 4Garnish with fresh rosemary.