For all the twice-baked potato lovers out there, this squash is for you. Filled with creamy butternut squash, vibrant sweet potatoes, and tangy cream cheese, this is one vegetarian dish that deserves center stage. We’d consider serving it alongside the Thanksgiving turkey or other holiday roast as a generous option for non meat-eaters. Why should omnivores have all the fun? Cutting squash can be intimidating so be sure to set yourself up for success. Place a couple layers of damp paper towels underneath your cutting board to keep it from slipping around and use a sharp knife—they’re safer than dull ones.
1 (3- to 3 ½-pound) butternut squash
¼ cup water
2 (8- to 9-ounce) sweet potatoes
3 ounces cream cheese, softened
5 tablespoons unsalted butter, melted
1½ teaspoons table salt
¾ teaspoon freshly grated nutmeg
½ teaspoon black pepper
3 tablespoons shredded sharp Cheddar cheese
3 tablespoons grated fresh Parmesan cheese
1 tablespoon minced fresh chives
How to Make It
Preheat oven to 375°F. Cut squash in half lengthwise. Remove and discard seeds. Place squash halves, cut sides down, in a microwave-safe 13- x 9-inch baking dish and add ¼ cup water. Cover dish with plastic wrap and pierce 3 to 4 times with a knife. Microwave on HIGH 10 minutes. Carefully drain water out of dish. Turn squash halves over, and bake in preheated oven until tender, 35 to 40 minutes. Let stand about 5 minutes. Scoop flesh from squash, leaving a ¼-inch-thick shell and transfer to a medium bowl; reserve shells and return to baking dish.
Microwave sweet potatoes on HIGH until tender, 6 to 8 minutes. Let stand until cool enough to handle, about 5 minutes. Peel potatoes and add flesh to bowl with squash along with cream cheese, butter, salt, nutmeg, and pepper; mash with a potato masher or a fork until mostly smooth.
Preheat broiler with oven rack 6 inches from heat. Scoop squash mixture into reserved squash shells and top with cheddar and Parmesan. Broil until golden brown, about 3 minutes. Sprinkle with chives.
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