The natural creaminess of roasted butternut squash gets an additional boost from cheddar cheese, sour cream and a buttery crushed cracker topping.
What You Need
Original recipe yields 6 servings
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
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Let's 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.
Combine cracker crumbs and butter; sprinkle over squash. Return to baking dish.
Bake 22 to 24 min. or until heated through.
Serve this irresistible vegetable side dish along with your favorite lean meat at your next get-together.
Prepare using KRAFT 2% Milk Shredded Sharp Cheddar Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
While the smoked paprika adds nice flavor to this delicious side dish, you can also prepare this easy-to-make recipe using regular paprika.
Substitute green onions for the chives.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0.5g
Total Carbohydrates 18g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* 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.