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Vegetable Recipes

Cheesy Stuffed Butternut Squash


The natural creaminess of roasted butternut squash gets an additional boost from cheddar cheese, sour cream and a buttery crushed cracker topping.

What You Need

  • 1 butternut squash (2 lb.)
  • 1 cup water
  • 3/4 cup KRAFT Shredded Sharp Cheddar Cheese
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 Tbsp. chopped fresh chives
  • 1/8 tsp. smoked paprika
  • 6 RITZ Crackers, crushed (about 1/4 cup)
  • 1 Tbsp. butter, melted


  1. Heat oven to 425ºF.
  2. Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
  3. Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
  4. 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.
  5. Combine cracker crumbs and butter; sprinkle over squash. Return to baking dish.
  6. Bake 22 to 24 min. or until heated through.
Cooking time (duration)

Prep Time 15min. Total Time 1hr. 29min.

Number of servings (yield)

6 servings, 1/2 cup each




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