Twice Baked Butternut Squash

Ingredients:

1 large butternut squash, cut in half

¼ cup sour cream

Salt and pepper

Smoked paprika

Directions:

1.       Preheat the oven to 425 degrees F.

2.       Put the two squash halves in a pan with ¼ inch water, skin side down. Cover with aluminum foil.

3.       Bake for 40 minutes, or until tender.

4.       Let cool, then scoop out flesh, leaving a ¼ inch border in the shell. Mash squash with sour cream and salt and pepper, then spoon back into the shell. Top with paprika.

Note: I probably wouldn’t make this recipe again. It takes forever to cook the squash whole and I like it more when it’s cut into chunks and roasted or cooked in soup.