Creamy twice baked butternut squash with goat cheese, pecorino, and sage — a light, make-ahead side dish perfect for weeknights or holiday gatherings.
🧡 Twice Baked Butternut Squash
Creamy, savory, and irresistibly golden, this twice baked butternut squash gratin is a cozy yet elegant side dish that captures everything you love about fall cooking. Roasted until tender and caramelized, then blended with tangy goat cheese and salty pecorino before being baked again until golden and fragrant with fresh sage, it’s both comforting and refined; perfect for a weeknight dinner or a festive holiday meal.
Tip: If you love seasonal squash recipes, you’ll also enjoy my Roasted Acorn Squash Slices. Together, they’re the kind of comforting sides that make fall cooking so satisfying. 🍂
🍽 What Is Twice Baked Butternut Squash?
Think of this dish as a lighter, silkier version of a twice baked potatoes or sweet potatoes. The process is simple:
- Roast the butternut squash until tender and caramelized.
- Scoop out the flesh and mix it with creamy cheese and seasoning.
- Bake again until golden, bubbling, and deliciously aromatic.
The result is smooth, flavorful, and deeply satisfying; with all the comfort of twice baked potatoes but with a lighter, more delicate texture that highlights the natural sweetness of butternut squash.
Why You’ll Love This Recipe
- ✨ Lighter than potatoes, yet every bit as cozy and comforting.
- 🕰 Make-ahead friendly — roast and prepare the filling ahead, then bake before serving.
- 🍂 Elegant and easy, perfect for both weeknight dinners and holiday celebrations.
- 🧄 Simple ingredients, rich flavor, and a beautifully golden finish.
You can spoon the filling back into the squash shells for a rustic look, but baking it in a gratin or casserole dish makes the process simpler and more reliable — ideal for make-ahead meals.
🥄 Ingredients & Helpful Notes
- Butternut Squash – Choose a medium squash that feels heavy for its size and has smooth, firm skin. Its natural sweetness deepens beautifully when roasted.
- Olive Oil – Helps caramelize the edges and adds subtle richness to the flavor.
- Goat Cheese – Soft, creamy, and tangy; it creates a luxurious texture and balances the squash’s sweetness.
- Pecorino Cheese – Salty, nutty, and sharp; adds savory depth and forms a light crust when baked. Parmesan works well as a substitute.
- Sea Salt – Brings out the natural sweetness of the squash and enhances all the flavors.
- Fresh Sage – Earthy and aromatic; the perfect fall finishing touch.
🔪 How to Cut and Roast Butternut Squash
- Cut the squash in half lengthwise with a sharp knife.
- Scoop out the seeds using a sturdy spoon.
- Brush the flesh with olive oil.
- Roast cut side up on a parchment-lined baking sheet at 400°F (200°C) for 45–50 minutes, or until tender and caramelized at the edges.
Step-by-Step Instructions
1️⃣ Roast the Squash
Preheat the oven to 400°F (200°C). Brush the cut sides with olive oil and place cut side up on a baking sheet. Roast until the flesh is tender when pierced with a knife, about 45–50 minutes.
2️⃣ Scoop and Mix the Filling
Once cool enough to handle, scoop the flesh into a bowl and mash with goat cheese, pecorino, and sea salt until smooth and creamy.
3️⃣ Transfer and Top
Spoon the mixture into a gratin or casserole dish (or back into the shells if you prefer). Sprinkle with finely chopped sage and pecorino on top.
4️⃣ Bake Again
Return to the oven for 15–20 minutes, until the top is golden and lightly bubbling around the edges.
5️⃣ Serve
Serve warm.
⏱ Make-Ahead & Storage Tips
- 🧊 Prep ahead: Roast and mix the filling up to a day in advance; cover and refrigerate.
- 🔥 Before serving: Bake just before mealtime for a perfectly hot, bubbly finish.
- 🍽 Storage: Leftovers keep well in the fridge for up to 3 days; reheat gently before serving.
This make-ahead flexibility makes it perfect for both busy weeknights and festive holiday gatherings.
Serving Suggestions
Pair this creamy squash with:
- Serve with a crisp green salad or roasted vegetables for a vegetarian option.
- Perfect for Thanksgiving, Christmas, or cozy weeknight dinners.
💡 Recipe Notes
- Baking in the shells adds rustic charm, but they can sometimes tear after roasting — baking in a dish is more reliable.
- Add a pinch of nutmeg or black pepper for extra warmth and depth.
- Swap sage for rosemary or thyme for a slightly different herbal note.
🌾 Final Thoughts
This twice baked butternut squash is everything you want in a fall side dish. With its make-ahead flexibility and simple ingredient list, it’s as practical as it is beautiful. Whether served as part of a cozy weeknight dinner or a festive holiday spread, it brings warmth, color, and comfort to the table. 🍂
More Butternut Squash Recipes:
Twice Baked Butternut Squash
This twice baked butternut squash with goat cheese, pecorino, and fresh sage is a cozy, elegant fall side dish. Make ahead for easy weeknight dinners or holiday meals — creamy, golden, and full of seasonal flavor.
Ingredients
- 1 medium butternut squash (between 2–3 lbs)
- 1 Tablespoon/15ml olive oil
- 3 ounces/84g goat cheese
- 3 ounces/84g grated Pecorino Romano, (divided use)
- ½ tsp sea salt
- ⅛th teaspoon freshly ground black pepper
- 1 Tablespoon finely chopped fresh sage
Instructions
Roast the Squash
- Preheat oven to 400°F (200°C).
- Cut squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil.
- Roast cut side up on a parchment-lined baking sheet for 50-60 minutes until tender and lightly caramelized.
Scoop and Mix Filling
- Let squash cool slightly, then scoop out flesh into a bowl or food processor.
- Mash or pulse with the goat cheese, ½ the Pecorino, sea salt and pepper until smooth and creamy.
Transfer & Top
- Spoon mixture into a small gratin or casserole dish (or back into the shells).
- Sprinkle with chopped sage and remaining Pecorino.
Bake Again
- Bake at 400°F (200°C) for 15–20 minutes until golden and bubbling.
Serve
- Serve warm.
Notes
⏱ Make-Ahead & Storage Tips
- Prep Ahead: Roast and mix filling a day in advance.
- Bake Before Serving: Ensures a hot, bubbly finish.
- Storage: Refrigerate up to 3 days; reheat gently.
Serving Suggestions
Serve with a crisp green salad or roasted vegetables for a vegetarian option.
Perfect for Thanksgiving, Christmas, or cozy weeknight dinners.
💡 Recipe Notes
- Baking in squash shells adds rustic charm but can be fragile; a gratin dish is more reliable.
- Optional seasonings: nutmeg, black pepper, rosemary, or thyme.
- Can be prepped ahead and baked just before serving.
Dietary Notes
Gluten-Free, Grain-Free, Vegetarian, Egg-Free, Nut-Free
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 117Total Fat: 9gSaturated Fat: 6gUnsaturated Fat: 3gCholesterol: 26mgSodium: 456mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 8g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Kitchen Belleicious says
i have got to try this- it looks wonderful and something my 11 month old would love to eat
Barbara Bamber | justasmidgen says
Just pure heaven.. I love butternut squash and need to roast up a batch of this soon. xx Smidge
TastefullyJulie says
Wow. I have butternut squash roasting in the oven right now for a different recipe. I'm tempted to forget about that one and make this instead. Looks so good!
Grubarazzi (@Grubarazzi) says
Absolutely stunning combination of flavors. I could eat this all day.
Sara says
We had a good crop of butternut squash in our backyard this year, and lots of sage: this is the perfect special meal to make with it!
Rosa Mayland says
Scrumptious! That is a great fall recipe.
Cheers,
Rosa
Stacy Spensley says
Oh, this sounds delicious. I can't wait for a little bit cooler day so I can stand to turn the oven on again. The second bake I can do in the toaster oven, but the squash would be a squeeze!
najwa kronfel says
It looks fantastic Sylvie and screams Fall!
Vijitha says
I feel that butternut squash goes so well with sage. I made pasta with a similar puree and added some pinenuts too. Gorgeous post as always Sylvie.
Erin @ The Food Doctors says
Wow! This looks incredible. For a very long time, twice baked potatoes were my favorite food. I'm going to have to give this one a try!