The natural creaminess of roasted butternut squash gets an additional boost from cheddar cheese, sour cream and a buttery crushed cracker topping.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 butternut squash (2 lb./900 g)
1 cup water
3/4 cup Cracker Barrel Shredded Old Cheddar Cheese
1/2 cup sour cream
1 Tbsp. chopped fresh chives
1/8 tsp. smoked paprika
6 Ritz Crackers, crushed
1 Tbsp. butter, melted
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How do I 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. Mix cracker crumbs and butter; sprinkle over squash. Return to baking dish.
Bake 22 to 24 min. or until heated through.
Kraft Kitchen Tips!
Substitute green onions for the chives.
While the smoked paprika adds nice flavour to this delicious side dish, you can prepare this dish using regular paprika instead.
Calories From Fat
% Daily Value
Total fat 10 g
Saturated fat 6 g
Cholesterol 25 mg
Sodium 140 mg
Total carbohydrate 16 g
Dietary fibre 4 g
Sugars 3 g
Protein 5 g
6 servings, 1/2 cup (125 mL) 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.