Shaped like a bowling pin: long, cylindrical, and bulbous at the base, this great vegetable is a fall staple. Its bright orange flesh has a slightly sweet nuttiness that’s similar to a sweet potato, and a texture that is even silkier. I just can’t get enough of it this fall!
So aside from roasting it, mashing it, pureeing it, adding it to brownies and muffins or making it into a soup, what else can be done with this wonderful, local, in season treat? Introducing Twice-Baked Ranch Squash. Really… I’m in love and I promise you that you will be as well! And if you like this recipe, be sure to check out Butternut Squash Soup as well. Yum!
First, remove seeds, sprinkle with salt and pepper then bake the squash until fork tender.
Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add ranch dressing and mix with a handheld electric mixer or potato masher until smooth and well combined.
Sprinkle with breadcrumbs and bake until heated through, about 20-30 minutes. Top with chives and eat up! It’s a great, satisfying vegetarian dinner!
Twice-Baked Ranch Squash
- 6 Butternut Squash
- 2 tsp. Sea Salt
- 1 tsp. black pepper
- ½ cup Ranch dressing
- 6 Chives, chopped into pieces
- 3 tbs. Whole-wheat breadcrumbs
- Heat oven to 450 degrees with the rack in center.
- Halve squash lengthwise, and remove seeds and fibers.
- Sprinkle the squash halves salt and pepper.
- Fill a roasting pan with 1/4-inch water.
- Place squash in pan.
- Cover with aluminum foil, and bake until the squash is tender when pierced with the tip of a knife, 35 to 45 minutes.
- Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.
- Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape.
- To the bowl, add ranch dressing. Mix with a handheld electric mixer or potato masher until smooth and well combined.
- Season with salt and pepper.
- Fill six squashes halves with mixture (discard remaining six empty halves).
- Sprinkle tops with breadcrumbs.
- Bake until golden brown and warmed throughout, 20 to 30 minutes. Top with a sprinkle of chives and enjoy!