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Twice-Baked Butternut Squash

1 hour 30 minutes | Yield: 6 Servings

Whip up this Twice-Baked Butternut Squash made with our fresh, organic Rosemary and Sage as a weeknight meal or a festive holiday dish.


  • 1 large butternut squash, halved lengthwise with seeds removed
  • 1 tablespoon olive oil
  • 1 cup parmesan cheese
  • ½ cup plain Greek yogurt
  • ½ teaspoon garlic powder
  • ¼ cup pecans, chopped
  • 1 teaspoon maple syrup
  • ¼ cup dried cranberries
  • Fresh Soli Organic Rosemary, as desired
  • Fresh Soli Organic Sage, as desired
  • Salt and pepper


  1. Preheat oven to 400 degrees F. Drizzle and season butternut squash with olive oil and salt and pepper on a parchment-lined baking sheet. Bake for 40-50 minutes until squash is tender. Cool for 10-20 minutes.
  2. Once cooled, scoop out the butternut squash into a bowl, being careful not to break the squash skins. In the bowl, mix the squash with ¾ cup of the parmesan cheese, Greek yogurt, garlic powder, and salt and pepper. Once creamy, spoon the squash mixture into the butternut squash shells and top with the remaining ¼ cup parmesan cheese. Bake for 15 minutes.
  3. For the maple pecans: toast the pecans over medium heat for 3-5 minutes. Once toasted, remove from heat and mix in maple syrup with a sprinkle of sea salt. Cool on a sheet of parchment.

Inspired by Ambitious Kitchen