Creamy Butternut Squash
Prep Time10 minutes
Total Time60 minutes
Servings4
Please note: these estimates are based on the intended serving size.
Ingredients (Scaling)
- fluid ounces olive oil
- fluid ounces ground black pepper
- fluid ounces salt
- butternut squash, halved lengthwise and seeded
- fluid ounces low-fat plain Greek yogurt
- fluid ounces reduced fat grated Parmesan cheese, divided
Instructions
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Heat oven to 425°F.
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Rub olive oil, pepper, and salt evenly over both butternut squash halves. Place halves cut side up in a baking dish large enough to hold both halves.
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Bake squash for 35-45 minutes, or until fork tender. Remove squash from the oven and let it cool slightly, until you can handle it safely.
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Using a spoon, carefully (trying not to break the outer shell) scoop out most of the flesh from the squash into a bowl. Add yogurt and 1/4 cup Parmesan cheese to the bowl. Mash and mix thoroughly to combine everything together.
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Spoon the squash mixture back into the shell, and sprinkle the tops with remaining Parmesan cheese.
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NOTE: For a crunchier texture, broil for a couple of minutes until golden brown. Serve warm.