4 Butternut Squash
1 1/2 teaspoons salt
1/2 teaspoons fresh ground pepper
5 tablespoons light sour cream
2 teaspoons cinnamon
2 teaspoons nutmeg
4 chives, cut into small pieces
3 tablespoons breadcrumbs or panko
Heat oven to 450 degrees with the rack in the center of the oven. Halve the butternut squash lengthwise (do not cut off the ends) and remove the seeds.
Sprinkle halves with salt and pepper. Fill roasting pan with 1/4 inch of water. Place squash in the pan and cover with foil. Bake until tender, about 35-45 minutes.
Remove from the oven and transfer squash to a cool surface. Use a spoon to scoop squash out of the skin and into a mixing bowl. Be careful not to tear the skin. Reduce oven heat to 425 degrees. Add sour cream, cinnamon, nutmeg, chives and salt/pepper. Mix until smooth. Refill the squash with the mixture and sprinkle with breadcrumbs. Bake uncovered until golden brown, about 20-30 minutes.
This recipe can be scaled down and most ingredients can be added to taste.
