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Twice Baked Butternut Squash

Natalie Monson
  • 16 minutes
  • Serves 4

INGREDIENTS

2

medium – butternut squash

1/4 tsp

– salt

1/4 tsp

– black pepper, ground

2

leaf – sage, leaves

2 tbsp

– Greek yogurt, plain

2 oz

– Parmesan cheese

1/4 cup

– panko (Japanese bread crumbs)

1 tbsp

– olive oil