Twice-Baked Butternut Squash

A twist on classic twice-baked potatoes.

Directions:                   

1. Preheat oven to 425°.
2. In a large baking dish, place butternut squash cut side up. Add hot water, cover with foil. Bake until tender, approximately 45 minutes to 1 hour. Remove from oven, discard water, allow to cool. Scoop out tender parts of squash leaving skin intact.
3. In a medium bowl, combine squash, 3 ounces of goat cheese, half & half, melted butter, dried cranberries, pumpkin pie spice, salt and pepper. Stir until well combined. Scoop mixture back into squash skin, top with remaining goat cheese and pepitas. Bake until mixture is slightly firm, approximately 10-12 minutes.
4. Change oven setting to broil.
5. Broil until cheese is browned, approximately 5-8 minutes. Serve and enjoy!

Recipe Courtesy of ALDI Test Kitchen