recipe | twice-baked butternut squash

oooooo do i have a delicious recipe for y’all today.
are the pictures pretty? no.
does it taste good? you bet your bottom dollar 😉
this is one of my fall staple meals.
it is cheap, healthy, easy, delicious, filling, and requires little effort (minus the time, it takes around an hour total). even my grandma likes this one!
after posting a picture of it on instagram – many of you asked for the recipe!

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you need:

// one butternut squash
// one container of sour cream (or plain greek yogurt – i used yogurt)
// chives
// salt & pepper
// deep baking dish
// aluminum foil

directions:

// preheat oven to 450 degrees.
// wash the outside of the squash, cut in half lengthwise, scoop out seeds.
// place the squash halves cut-side up in a large baking dish, sprinkle the
surface with salt and pepper.
// pour ¼ inch of water in the bottom of the pan and cover the pan tightly with
foil.
// bake until squash is tender when pierced with a fork, 30-50 minutes depending on size.
// remove from oven, discard foil, allow the squash to cool.
// reduce oven temp to 400 degrees
// gently scrape the flesh of the roasted squash halves leaving a single layer
remaining in the shell.
// in a large bowl combine the squash, greek yogurt (or sour cream), and chives.
// spoon mixture into the squash shells.
// place squash back in the oven and bake, uncovered, until tops are golden
brown, 20-25 minutes