What is even better than stuffed baked potatoes? These!
Butternut squash is mashed with lots of cheese and bacon, then stuffed back into the squash and baked to make this gorgeous and comforting dish
Serves 4 but can easily be doubled
2 butternut squash (1 1/2 to 2 lbs each
Extra virgin olive oil
salt and pepper
freshly grated nutmeg
1lb bacon
2 to 3 cups very sharp cheddar cheese, divided
1 cup good parmesan cheese, grated and divided
1 cup ricotta cheese
2 tsp dried rubbed sage
1 tsp dried thyme
thinly sliced green onions
Preheat the oven to 425 F
Halve each butternut squash lengthwise and remove the seeds. Place cut side up on a foil-lined baking sheet, drizzle with olive oil then season with salt and pepper and freshly grated nutmeg.
Roast just until tender, about 35 to 40 mins. Remove from the oven and let cool slightly.
Decrease the oven temperature to 375 F
Cut the bacon into small pieces, then cook in a skillet until browned. Remove with a slotted spoon to a paper towel lined plate.
When the squash is cool enough to handle, carefully scoop out the flesh, leaving about 1/4” around the edges to keep the squash intact.
Mash the squash flesh with 1 1/2 cups of the cheddar, 1/2 cup of the parmesan, all of the ricotta, sage and thyme.
Add in half of the bacon, season and stir to combine.
Stuff the squash shells with the mashed squash.
Top with the remaining cheddar cheese and parmesan.
Bake until heated through and the cheese on top has melted, about 20 minutes.
Garnish with the green onions and remaining bacon