| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | American | American, Healthy and, Main dishes, Vegetables | 6 | Servings |
INGREDIENTS
| 6 | Butternut squash; about 9 pounds total | |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 9 | tb | Nonfat sour cream |
| 2 | ts | Paprika |
| 2 | ts | Fresh chives; chopped |
| 3 | tb | Fresh bread crumbs; lightly toasted |
INSTRUCTIONS
1. Heat oven to 450. Halve the squash lengthwise, and remove the seeds and fibers. Sprinkle squash halves with 1/2 teaspoon of the salt and pepper. Fill a roasting pan with 1/4 inch of water. Place squash in pan, cover with foil and bake until tender, 35 to 45 minutes. Remove from oven, transfer to a cool surface and let cool enough to handle. Reduce oven temp to 425. 2. use a spoon to scoop out the flesh into a large bowl, leaving a 1/4 inch rim in the squash halves. Add to the bowl sour cream, chives, paprika, salt and pepper and mash until smooth and well combined. Fill six of the squash halves with the mixture. Sprinkle with toasted bread crumbs. Bake until golden brown and warm through, about 20 to 30 minutes. Recipe by: martha stewart Posted to MC-Recipe Digest V1 #832 by Jennifer Blanton <jlb6710@acs.tamu.edu> on Oct 8, 1997
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