Twice Cooked Delicata Squash

AuthorAnn Gaffney
RatingDifficultyIntermediate

I love the concept of twice cooked potatoes. It turns a humdrum baked potato into something special.  The same thing happens when you make twice cooked Delicata squash.  This recipe from my James Beard nominated cook book has proved to be a crowd pleaser. Although Delicata squash is delicious in it's own right,  mixing the baked flesh with cheese, Greek yogurt and topping it with a crunchy savory, breadcrumbs takes it to another level. It's so good!   

Twice Baked Squash
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Yields6 Servings
Prep Time25 minsCook Time40 minsTotal Time1 hr 5 mins
 2 small to medium Delicata, Dumpling, or Acorn Squash, split in half vertically, seeds scooped out
 4 teaspoons olive oil
 2 cloves garlic, smashed peeled and minced
 8 fresh sage leaves, minced
 ¾ cup whole wheat breadcrumbs (See Ann’s Tips)
 ¼ cup freshly grated Parmesan
 1 cup shredded cheese, Gruyere, Jarlsberg, or a mild Cheddar
 ¼ cup plain, whole milk Greek yogurt
 Salt to taste
 1 teaspoon butter or to taste
Method:
1

Preheat. Oven to 400°F. Line a baking sheet with parchment paper.

2

Score the flesh of the 4 squash halves with a sharp knife. Rub in all the garlic, half the sage, and add a pinch of salt to each. Transfer to the prepared baking sheet and drizzle with the olive oil, about a teaspoon each half. Bake cut side up for about 30 - 40 minutes, up or until the flesh of the squash is soft when pierced with a fork. The cooking time will largely depend on the size of the squash. If they are small test with a fork at 30 minutes.

3

As soon as the squash are soft, remove from the oven. Scoop the hot flesh out of the squash into a bowl, taking care not to break the skin. Set the squash shells aside. Raise the oven temp to broil.

4

Mix the breadcrumbs, sage, and Parmesan cheese together. Set aside. Mash the squash and mix in the shredded gruyere cheese and the yogurt until well blended. Taste for salt. Pile the mixture back into the squash shells. Scatter the tops with the seasoned breadcrumbs and dot with butter. Put under the broiler on a low shelf and cook until the tops of the squash are lightly browned, about 5 minutes. Serve immediately.

Ann’s Tips:

Use only 1/2 cup of breadcrumbs if the squash are small. You can make your own breadcrumbs by dicing and grinding left over bread in a food processor, a good solution if you eat gluten free. Freeze what you don’t use. They will keep indefinitely.

You can bake the squash prepare the filling and stuff the shells ahead of time. When you are ready to eat, add the breadcrumbs and bake for 20 - 25 minutes at 375F to heat them through, and brown the topping under the broiler.

For a more sinful version, use either Marscapone creme fraiche instead of yogurt.

Twice cooked potatoes turns a humdrum baked potato into something special.  The same thing happens when you make twice cooked Delicata squash.  This recipe from my James Beard nominated cook book has proved a crowd pleaser.

CategoryCuisine, Cooking Method,
Nutrition Facts

Servings 6

 

Ingredients

 2 small to medium Delicata, Dumpling, or Acorn Squash, split in half vertically, seeds scooped out
 4 teaspoons olive oil
 2 cloves garlic, smashed peeled and minced
 8 fresh sage leaves, minced
 ¾ cup whole wheat breadcrumbs (See Ann’s Tips)
 ¼ cup freshly grated Parmesan
 1 cup shredded cheese, Gruyere, Jarlsberg, or a mild Cheddar
 ¼ cup plain, whole milk Greek yogurt
 Salt to taste
 1 teaspoon butter or to taste

Directions

Method:
1

Preheat. Oven to 400°F. Line a baking sheet with parchment paper.

2

Score the flesh of the 4 squash halves with a sharp knife. Rub in all the garlic, half the sage, and add a pinch of salt to each. Transfer to the prepared baking sheet and drizzle with the olive oil, about a teaspoon each half. Bake cut side up for about 30 - 40 minutes, up or until the flesh of the squash is soft when pierced with a fork. The cooking time will largely depend on the size of the squash. If they are small test with a fork at 30 minutes.

3

As soon as the squash are soft, remove from the oven. Scoop the hot flesh out of the squash into a bowl, taking care not to break the skin. Set the squash shells aside. Raise the oven temp to broil.

4

Mix the breadcrumbs, sage, and Parmesan cheese together. Set aside. Mash the squash and mix in the shredded gruyere cheese and the yogurt until well blended. Taste for salt. Pile the mixture back into the squash shells. Scatter the tops with the seasoned breadcrumbs and dot with butter. Put under the broiler on a low shelf and cook until the tops of the squash are lightly browned, about 5 minutes. Serve immediately.

Ann’s Tips:

Use only 1/2 cup of breadcrumbs if the squash are small. You can make your own breadcrumbs by dicing and grinding left over bread in a food processor, a good solution if you eat gluten free. Freeze what you don’t use. They will keep indefinitely.

You can bake the squash prepare the filling and stuff the shells ahead of time. When you are ready to eat, add the breadcrumbs and bake for 20 - 25 minutes at 375F to heat them through, and brown the topping under the broiler.

For a more sinful version, use either Marscapone creme fraiche instead of yogurt.

Twice Cooked Delicata Squash

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