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Well the arctic blast has moved in to Colorado and I’ve been freezing my buns off all week. Our heater has been working overtime, the fireplace is on most of the day, and thanks to roasting this Twice Baked Butternut Squash the oven has been heating the house as well!

The temperatures took a major nose dive on Monday. It started with a huge windstorm that eventually turned into snow later in the day. The nights have been getting bitterly cold, Wednesday night it was -6 degrees! I’ve been running on my treadmill the past few morning instead of outside because of all the ice and while I’m so grateful I have a treadmill it is so BORING!

I can handle 5-6 miles on my treadmill as long as I have some cooking shows or movies recorded, but it starts to get ridiculous and mind numbing when I’m running 11-12 miles on it. I won’t complain too much though because it sure beats running in negative degree temperatures and risking falling on my face in the ice.

So, like I was saying above, on top of the heat and fireplace keeping the house warm, I’ve also had the oven on quite a bit. When you’re stuck inside it turns into an ideal time to bake, roast, and test out all the delicious Thanksgiving side dishes and desserts.

Today I’m sharing this great recipe for Twice Baked Butternut Squash. Of course there are always mashed potatoes and sweet potatoes on the Thanksgiving table, but I adore butternut squash and wanted it to have a place on the table as well.

I’m sure most of you have roasted or baked butternut squash before and are well aware of how delicious it tastes this way, but have you have ever baked it twice?



  • 2 medium sized butternut squash, halved lengthwise and seeds removed
  • 1/2 t. kosher salt
  • 1/4 t. black pepper
  • 1 T. fresh sage, chopped
  • 2 T. plain non fat Greek yogurt
  • 2 ounces goat cheese
  • 2 T. panko breadcrumbs
  • 1 t. extra virgin olive oil


  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with foil and spray it with cooking spray.
  3. Place the halved butternut squash cut side down on the baking sheet and cover completely with another piece of foil.
  4. Bake the squash for 40-50 minutes or until until a fork inserted into the flesh comes out easily.
  5. Remove the squash from the oven, lower the temperature to 425 degrees, and let the squash cool slightly.

You can find complete recipes of this TWICE BAKED BUTTERNUT SQUASH in

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