Twice Baked Delicata Squash

What’s better than a twice baked potato? A twice baked delicata squash! Customize this recipe by adding extra ingredients or toppings. If you don’t mind the dairy I suggest a four cheese mixture. This is a great side dish for this weekend’s football games. I hope you enjoy!

Ingredients

  • 2 delicata squash (provided)
  • 1 large potato, cubed (provided)
  • 1 cup spinach, chopped (provided)
  • 3 tablespoons non-dairy milk
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 tablespoons vegan butter
  • 1/2 cup vegan cheese (dairy cheese), shredded OR 1/4 cup nutritional yeast
  • 3 scallions, chopped

Instructions

  • 1 Preheat the oven to 375 degrees F.
  • 2 Cut squash in halt, gut and deseed.
  • 3 Prepare baking sheets with foil or parchment paper.
  • 4 Drizzle squash with olive oil, salt and pepper.
  • 5 Bake until fork tender, about 20 minutes.
  • 6 Boil potatoes for 20 - 25 minutes, until fork tender.
  • 7 Drain, then add milk and butter. Mash.
  • 8 Season to taste.
  • 9 Add scallions, cheese, and spinach.
  • 10 When squash is done, carefully scrape out the squash and add to the potato mixture. Mix well.
  • 11 Split mixture and put back into squash skins.
  • 12 Bake for another 20 minutes or until golden brown.

Adapted from: https://greenerideal.com/food/twice-baked-delicata-squash-recipe/

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