Butternut squash twice baked potatoes are so good! A little sweet, a little spicy and would be the perfect side dish to your Thanksgiving table.
Best part is these butternut squash twice baked potatoes can be made ahead.
Simply stuff the potatoes and then right before broiling, add the cheddar cheese. Now is not the time to use fat free cheese, please and thank you.
How to roast butternut squash
Lately I have been using my air fryer to bake butternut squash and potatoes. I cooked them all together at 360 degrees for 45 minutes. You could also roast in your oven at 400 for the same amount of time. I don’t bother cutting the butternut squash in half, so much easier to cut and scoop out the seeds once cooked. I have a Simple Living Products air fryer that is 5.8L. Since I’ve had mine several years, my exact model has been updated. Here is their updated version. (not sponsored!) 😁
Butternut Squash Twice Baked Potatoes
A twist on the classic twice baked potato – adding butternut squash, sharp cheddar and cilantro.
- 2 large potatoes
- 1 medium butternut squash
- 1/4 cup unsweetened almond milk
- 1 tbsp butter softened
- 1 tsp crushed red pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 ounces cheddar cheese
- 1 tsp paprika
- 2 tbsp cilantro chopped
Wash the potatoes, dry and then spray with olive oil spray. Rub the oil into the potato skin. Place the potatoes and butternut squash into the air fryer, and bake for 45 minutes, or until fork tender.
Let the potatoes and squash cool for about 20 minutes. Slice the potatoes in half. Cut the butternut squash in half. Scoop the seeds out of the squash. Reserve half of the squash for another use.
In a large bowl, add the softened butter. Add the pulp from the half butternut squash to the bowl. Scoop out the potato, leaving about a half inch border in the skin. Add in the milk, crushed red pepper, salt and pepper and using a potato masher, mash the potatoes.
Divide that filling into the potato shells. Top with 1/2 ounce shredded cheese, sprinkle with paprika and broil for 3-4 minutes, or until the cheese is melty and browned. Garnish with chopped cilantro.
Calories: 291kcalCarbohydrates: 55gProtein: 9gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 430mgPotassium: 1460mgFiber: 8gSugar: 6gVitamin A: 20274IUVitamin C: 77mgCalcium: 237mgIron: 3mg
When I put the recipe for these butternut squash twice baked potatoes into the WW builder, it is 5 points on #teamgreen and #teamblue and 2 points on #teampurple
Look at how gorgeous these are! I love sweet/spicy combinations and I love the butternut squash/cilantro combo.
This weekend I also cooked a zucchini gratin – which I am renaming to scalloped zucchini. It’s an update on a version I made a few years back – recipe coming this week. I also baked a turkey breast and will give you tips on how to make the perfect turkey – stay tuned for that later this week too!
Dessert will also be posted later this week. I made pumpkin pie tarts and they are perfect for a smaller group around your dinner table this holiday season. I love the portion control too – it’s the perfect bite!