For a side dish with a twist, try our creamy butternut squash recipe perfect to pair with any protein. Easy and quick, this low-prep recipe will become a guaranteed classic!
Butternut squash is a highly accessible winter vegetable that has a long shelf life. Depending on the size of the squash and your other sides, this recipe can yield between 2 and 4 servings.
Ingredients
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1 butternut squash
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7 ml (½ tbsp) of olive oil
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60 ml (¼ cup) of light cream cheese
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60 ml (¼ cup) of plain 0% Greek yogurt
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15 ml (1 tbsp) of Parmesan cheese, grated
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Pepper and salt, to taste
Preparation
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Preheat the oven to 425°F (220°C).
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Cut the squash lengthwise and remove the seeds. Place the squash on a baking sheet, skin side down.
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Lightly oil each half, season with salt and pepper, and bake for about 40 minutes or until the flesh is tender.
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Remove from the oven and allow to cool slightly. Using a tablespoon, scoop out the flesh, making sure to leave about ¼ inch on the sides and bottom. Mix the flesh with cream cheese and yogurt, season with salt and pepper, and mash well with a fork. Put the mixture back into the squash shells. Sprinkle with Parmesan and bake for 10 more minutes to lightly brown the cheese.
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Serve immediately with your favorite protein and vegetables.
Notes
Stores for 3-5 days in the refrigerator in an airtight container.
