This recipe has fall written all over it. You can’t go wrong with butternut squash, veggie sausage, sage, thyme and cheese! This is the same idea as a twice baked potato, but with an autumn twist. It makes a wonderful comforting meal on a chilly fall night, and is so easy to make.
I have joined the virtual pumpkin party this year hosted by Sara at Cake Over Steak, and wow, you should see all the delicious recipes all the bloggers have created. You’ll find all the pumpkin and winter squash recipes your heart desires. Thanks for including me in the fun this year!
Below you can find out how easy this cheesy comfort meal is to put on your table.
Twice Baked Butternut Squash
Cheesy fall twice baked butternut squash comfort meal.
Preheat oven to 425°.
Halve each butternut squash lengthwise and remove the seeds, then place cut side up on a foil lined baking sheet.
Drizzle with oil, then season with salt, pepper, and freshly grated nutmeg.
Roast until tender, about 30-40 minutes. Remove from the oven and let them cool to the touch.
While the squash is in the oven, cook the ground veggie sausage in a skillet until browned. Drain and set aside
When the squash is cool enough to handle, carefully scoop out the flesh, not getting too close to the skin to keep the squash shell intact. Mash the squash flesh with the ricotta cheese, goat cheese, sage and thyme. Add the sausage and stir to combine. Season with salt & pepper to taste.
Equally, stuff the mixture back into the squash shells. Top with the shredded mozzarella and bake until heated through and the cheese has melted, around 15 minutes.