Delicious twice baked butternut squash with creamy greek yogurt, parmesan cheese and wonderful salted maple pecans. This sweet & savory twice baked butternut squash recipe makes the perfect holiday side dish or comforting main dish
Ingredients For Twice Baked Butternut Squash Recipe
For the squash
1 Large butternut squash, halved lengthwise and seeds removed
1 tablespoon Olive oil
NaN Freshly ground salt and pepper
For the filling
0.75 cup Parmesan cheese
0.5 cup Plain greek yogurt or cream cheese
0.5 teaspoon Garlic powder
For the salted maple pecans
0.25 cup Roughly chopped pecans
1 teaspoon Pure maple syrup
pinch Pinch of sea salt
Additional toppings
0.25 cup Parmesan
0.33000000000000007 cup Chopped bacon
0.25 cup Pomegranate seeds or dried cranberries
Nutrition value
243
calories per serving
16 g Fat12 g Protein14 g Carbs< 1 g FiberOther
Current Totals
16 g Fat
12 g Protein
14 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
14 g
Protein
12 g
Fiber
1 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
227 mg
Iron
1 mg
Vitamin A
88 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
13 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
22 mg
Manganese
0 mg
Phosphorus
221 mg
Selenium
13 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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