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10 servings, 1/2 cup each
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Recipe can be made ahead of time. Prepare as directed, except do not microwave or top with cheese. Refrigerate up to 24 hours. Remove from refrigerator about 30 min. before serving. Let stand at room temperature 30 min. Cover with waxed paper. Microwave on HIGH 7 min. or until squash mixture is heated through, stirring after 4 min. Top with cheese; microwave, covered, 3 min. or until melted.
Omit microwave directions. Assemble recipe as directed; cover with foil. Bake in 375ºF oven 45 min. or until heated through, stirring after 25 min. Top with cheese; bake 10 min. or until melted.
To check to see if the squash is done, insert tip of sharp knife into squash - it should easily pierce the squash. If squash is not done, return it to the oven and continue to bake until tender.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My first time preparing butternut squash. This is the best recipe for the beginner. this New Year I'm trying new veggies(*****). I Like it!