This was a lovely side dish to our bran breaded tilapia (up tomorrow!). I liked the kick the green onions gave it and the slight undertones of the lemon juice. Next time I make this, I'll use two squash so that I can have more!!!
Twice Baked Butternut Squash
-1 medium-sized butternut squash
-3 tbsp sour cream
-salt & pepper
-two scallions, minced
-1 tbsp minced fresh parsley
-1/2 lemon juiced (I just added some lemon juice and guessed the amount)
1. Preheat oven to 425F. Cut squash in half lengthwise. Scoop out seeds and place cut side up in a baking dish. Add water to come up 1/4" on the squash. Cover with aluminum foil and bake for ~40 minutes, until the squash is nice and tender when pierced with a fork. (mine took 30 minutes)
2. Remove the pan from the oven. Uncover and remove squash from water. Allow to cook. Scrape flesh out of squash and place in a mixing bowl, leaving 1/4" in the bottom of each squash half (or scoop it all out if baking in an alternate dish).
3. Add sour cream, scallions, parsley, and lemon juice. Taste and season as necessary. (I blended mine with an immersion blender to remove all of the chunks and mix all of the ingredients)
4. Scoop mixture back into squash halves (or a small baking dish). Cover and refrigerate, or bake immediately. Bake at 425F for 30 minutes. (I baked at 400F for about 20 minutes and it was good to go!)