This Grand Cru-stuffed butternut squash is a creamy, cheesy, and flavorful dish that's perfect for fall or holiday meals. The tender squash is mixed with Grand Cru cheese, sour cream, and herbs, then topped with crispy panko crumbs for a delightful crunch.
Ingredients
- 1 butternut squash
- 1 cup water
- 1 cup Roth Grand Cru cheese, shredded
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 Tbsp. fresh chives, chopped
- 1/8 tsp. smoked paprika
- 1 tsp salt
- 1/4 tsp cracked black pepper
- 1/2 cup panko crumbs
- 2 Tbsp. butter, melted
Method
- Preheat oven to 425ºF.
- Cut the butternut squash in half lengthwise and scoop out the seeds. Add water to a 13×9-inch baking dish and place the squash halves cut-side down in the dish. Cover with foil.
- Bake for 30-40 minutes, or until the squash is tender when pierced with a knife. Let cool for 10 minutes, then transfer to a cutting board and drain the liquid from the dish.
- Scoop the squash flesh into a medium bowl, leaving a 1/4-inch-thick shell. Add the Grand Cru cheese, sour cream, heavy cream, chives, smoked paprika, salt, and pepper to the squash flesh and mix until well combined. Spoon the mixture back into the squash shells.
- In a small bowl, combine panko crumbs and melted butter. Sprinkle over the stuffed squash.
- Return the squash to the baking dish and bake for an additional 15-20 minutes, or until heated through and golden on top. Serve warm.