Twice-baking isn’t just for potatoes, you know! This Twice-Baked Butternut Squash uses virtually the same technique for an indulgently creamy sweet and savory side that everyone tends to fall in love with at first bite. While it’s definitely something that’s worthy of a place on your holiday table, it’s not too much trouble at all to make, which means you can sneak it in whenever the mood strikes throughout the fall season. (And trust me, the mood will strike a lot.)

Just like with a twice-baked potato, you’re doing an initial baking here to cook the veg through and then mix it with a lot of goodness before giving it a second turn in the oven. You’ll want to halve your squash, scoop out the seeds, and then coat it in olive oil and salt and pepper before roasting it until it’s nice and tender.

Once it’s cool enough to handle, you scoop out the flesh into a bowl and mix it with sour cream, melted butter, Parmesan cheese, and a bit more salt and pepper.

The filling goes back into the squash, then gets topped with breadcrumbs and more Parmesan cheese before it heads back into the oven for its second baking.

The breadcrumbs provide a nice contrasting crunch against the velvety squash so you get contrast in both texture and flavor. The butternut still has its signature subtle sweetness but you get umami and nuttiness from the Parmesan and a hint of tanginess from the sour cream. They say “it’s all about balance” and this is a dish that sure proves it!