Ladies, gents and gourds of all shapes and sizes, get ready to meet your new, go-to holiday dish.
This seasonal recipe from P. Allen Smith features the Little Dippers butternut squash variety from his Home Grown Seed Collection, but is doable with smaller squash from your local market.
P. Allen Smith's Twice-Baked Little Dippers:
- 2 medium-sized Little Dipper butternut squash, halved lengthwise and deseeded
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/4 cup chives
- 2 tbsp. plain Greek yogurt
- 2 oz. goat cheese
- 1 oz. shredded cheese
- 2 tbsp. bread crumbs
- 1 tsp. olive oil
Preheat oven to 450 degrees. On a foil-lined baking sheet with a light spray of oil, place squash cut side down and cover with foil. Bake for 30-35 minutes or until flesh is soft.
Remove from oven, turn down to 425 degrees. Let squash cool. Scoop out flesh, leaving a 1/4-inch border and put in a large bowl.
To the squash bowl, add remaining ingredients and scoop back into only three of the squash shells.
Top with shredded cheese and chives and drizzle with olive oil. Return to oven for another 10 to 15 mins. Serve.
Pro tip: This recipe can easily be doubled or tripled to feed a full family.