Hi friends! It’s been a while…again. I apologize for the time between each post! It’s just life right now. I’ve been making some fun things in my kitchen lately like this delicious Parmesan Herb Crusted Salmon and these Toffee Pumpkin Muffins, which I hope to make again soon! I brought this Roasted Brussels Sprouts & Butternut Squash dish to a dinner party and made these Peanut Butter Bars for some friends who recently had babies. Yum, all those recipes turned out great. And just this week I made this Twice Baked Butternut Squash which I got the recipe right from the Aldi site. It turned out great and is a delicious meat-free dish (for those who don’t mind eating a meal without meat :)
If you get to try any of these recipes, I would love to hear what you think of them!
I hope you had a wonderful Thanksgiving and just in case this is the last post until the new year….Merry Christmas! :)
Twice-Baked Butternut Squash
1 medium butternut squash, halved and seeded
5 oz Honey Goat Cheese Log, crumbled, divided
¼ C Half & Half (I used almond milk)
2 T Unsalted Butter, melted
5 oz Dried Mixed Berries (I used craisens)
2 tsp Pumpkin Pie Spice
Salt, to taste
Pepper, to taste
½ C Chopped Pecans
- Preheat oven to 425°.
- In a large baking dish, place butternut squash cut side up. Add 2 cups hot water, cover with foil. Bake until tender, approx 45 min to 1 hr. Remove from oven, discard water, cool. Scoop out tender parts of squash leaving skin intact.
- In a medium bowl, combine squash, 3 oz goat cheese, half & half, melted butter, mixed berries, pumpkin pie spice, salt and pepper. Stir together. Scoop mixture back into squash skin, top with remaining goat cheese and chopped pecans. Bake until mixture is slightly firm, approximately 10-12 minutes.
- Change oven setting to broil.
- Broil until cheese is browned, approximately 5-8 minutes. Serve and enjoy!
Recipe adopted from Chef Morgan, ALDI Test Kitchen