Creamy Butternut Squash

Prep Time10 minutes

Total Time60 minutes


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

Creamy Butternut Squash


  • Heat oven to 425°F.

  • 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.

  • 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.

  • 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.

  • Spoon the squash mixture back into the shell, and sprinkle the tops with remaining Parmesan cheese.

  • NOTE: For a crunchier texture, broil for a couple of minutes until golden brown. Serve warm.