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Cheesy Stuffed Butternut Squash

4.6 (14)
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Cheesy Stuffed Butternut Squash recipe
photo by:
kraft
Very pleasantly surprised with this recipe! As other reviews have said, a little salt is a good addition, as well as basil, oregano, and a little black pepper. I may add so...read more
posted by
thoroughbred101
on 1/17/2012
time
prep:
15 min
total:
1 hr 19 min
servings
total:
6 servings, 1/2 cup each
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What You Need

1
 butternut squash (2 lb.)
1
cup water
3/4
cup KRAFT Shredded Sharp Cheddar Cheese
1/2
cup BREAKSTONE'S or KNUDSEN Sour Cream
1
Tbsp. chopped fresh chives
1/8
tsp. smoked paprika
6
 RITZ Crackers, crushed (about 1/4 cup)
1
Tbsp. butter, melted

Make It

HEAT oven to 425ºF.

CUT squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut-sides down, in dish. Cover. Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.

SCOOP out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells. Mix cracker crumbs and butter; sprinkle over squash. Return to baking dish.

BAKE 22 to 24 min. or until heated through.

Kraft Kitchens Tips

Variation
Prepare using KRAFT 2% Milk Shredded Sharp Cheddar Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Substitute
Substitute green onions for the chives.
Food Facts
While the smoked paprika adds nice flavor to this delicious side dish, this recipe can be prepared with regular paprika instead.
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