Cheesy Baked Pumpkin Squash

Two baked butternut squash halves topped with chopped pecans and chives on a parchment-lined baking sheet.

This cheesy baked pumpkin squash roasts until tender and golden with a creamy layer of melted cheese on top. Roasting brings out the pumpkin’s natural sweetness, while pumpkin purée can add extra creaminess to this cozy side dish.

Course Side Dish, Sides

Cuisine American, International

Keyword baked pumpkin, baking sheet, cut the pumpkin, pie pumpkin, pumpkin, pumpkin in half, pumpkin pie, pumpkin puree, pumpkin recipe, pumpkin seeds, roast, roast a pumpkin, roast pumpkin, roasted pumpkin recipe, squash, sugar pumpkin

Prep Time 10

Cook Time 1 15

Broil 2

Servings Portions

Calories 160kcal

Author Zuzana Paar

Equipment

Ingredients

1 Large Butternut Squash 3½–4 lbs, cut lengthwise and cleaned of seeds
1 Tablespoon Olive Oil
1 Pinch Salt
1 Pinch Black Pepper
¾ Cup Parmesan Cheese finely shredded
¼ Cup Greek Yogurt plain
½ teaspoon Garlic Powder
1 Stem Scallion chopped
¼ Cup Pecans or Walnuts, lightly toasted

US Customary - Metric

Instructions

Preheat the oven to 425°Fahrenheit (220°Celsius), halve the squash, remove the seeds, and season with olive oil, salt, and pepper.
Bake cut-side down for 1 hour to 1 hour 15 minutes until tender.
Switch to broil and scoop out the flesh, leaving a thin layer inside the shells.
Mash the squash with Parmesan, Greek yogurt, garlic powder, salt, and pepper until smooth.
Fill the shells, broil for 1–2 minutes, then top with toasted nuts and scallions.

Notes

Cut the pumpkin in half evenly so it cooks at the same rate. This helps all pieces become tender without burning.
Use a baking sheet lined with parchment or foil to make cleanup easier. It also prevents the pumpkin from sticking.
Sprinkle pumpkin seeds on top before baking for added crunch and flavor. They roast nicely alongside the squash.
Add cheese toward the end of baking to prevent it from over-browning. This keeps it melty and gooey on top.

Nutrition