Twice-Baked Squash

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Twice-Baked Squash

Makes 4 servings

 

 

1 butternut squash

1/2 tsp. salt

1/4 tsp. pepper

3 Tbsp. vegan " sour cream "

1/2 tsp. paprika

1 1/2 tsp. dill

1/2 onion, diced fine

1 Tbsp. bread crumbs

 

 

 

Preheat oven to 450 degrees. (You can actually bake this at any

temperature, such as if you are baking any other foods - it will just

take longer for the squash to cook.)

 

Cut squash lengthwise and scoop out seeds and fibers. If you have a

roasting pan large enough to accomodate the squash, place them face

up along with 1/4 inch water in the bottom. Cover and bake until

squash is tender (pierce with fork to test). If you do not have a

roasting pan, placing them facedown on a cookie sheets will also

work. Note: Make sure the pan has sides, even if they are low, as the

squash will release liquid as it cooks. Remove squash from oven and

let cool.

 

If using onion, saute in water (or margarine) until translucent. Let

cool and add to other ingredients when mixing.

 

Scoop out flesh from skins, using a spoon. Leave a 1/4 inch border

around one of the halves, so that it will hold its shape. In a bowl

mix all ingredients (except for the breadcrumbs) thoroughly, until

well incorporated. Transfer back to the squash half a nd sprinkle

with bread crumbs. Depending on the squash you bought, you may find

it difficult to fit all the squash into the skin (I usually end up

eating any " leftovers " at this point) - good luck!

 

Alternately, you can bake the blended squash in a casserole pan and

discard the skins completely.

 

Return squash to oven and bake until warmed - about 20-30 minutes.