Twice Baked Brown Sugar Buttercup Squash

I have always thought that squash was a vegetable, but after looking it up on Google I found out that it is actually a fruit. As the saying goes you learn something new every day. Did anyone else think that squash is a vegetable or am I the only one that is clueless?

Well anyways, when it comes to squash, I have to admit that I am a simple kind of girl. Normally I love eating my squash plain… no bells or whistles… no seasoning… just plain squash. But once in a while there is an occasion that I like to dress it up a bit.

So far I have always gone with the sweet side of things. For some reason I have never tried a savory squash recipe. I am not quite sure why I haven’t, but I am for sure going to put it on my to do list.

As I mentioned earlier I am a simple type of girl and this recipe could not get much simpler. A touch of brown sugar for the sweet tooth that I most definitely have. A touch of cinnamon for a little spice. Also you will find a bit of sour cream in the mix, which gives the squash a nice creamy texture.

It makes for a nice side dish or I think I could eat it as a dessert. Seriously, I love the combination of brown sugar and cinnamon, for that touch of spicy sweetness, which makes me think of dessert.

Print Recipe

Twice Baked Brown Sugar Buttercup Squash (Source: adapted from food.com)
Ingredients:
1 small buttercup squash
2 tablespoons sour cream
Dash salt or to taste or can be omitted
1/2 teaspoon cinnamon
2 tablespoons brown sugar
Directions:
1. Heat oven to 425 degrees F. Prepare the squash by cutting in half the length ways and scooping out the seeds and fiber.
2. Line a baking dish with aluminum foil and place the squash cut side down. Cover with more aluminum foil and place in the preheated oven. Bake for 30 to 40 minutes or until the squash is tender.
3. Remove from the oven and cool for 10 to 15 minutes. Reduce oven temperature to 375 degrees F.
4. Scoop the flesh of the squash; keep one of the shells as you will be filling that with the squash mixture.
5. Place the flesh of the squash into a medium bowl; add the sour cream, salt, cinnamon, and brown sugar. Mix all of the ingredients until smooth.
6. Fill one of the shells with the squash mixture. Place the filled shell back into the baking dish and bake for another 15 to 20 minutes or until thoroughly heated.