Cheesy Stuffed Butternut Squash

45  Ratings
  • 15 min prep
  • 1 hr 19 min total
  • Makes 6 servings, 1/2 cup each.

Cheesy Stuffed Butternut Squash Recipe


  • 1 butternut squash (2 lb.)
  • 1 cup water
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 Tbsp. chopped fresh chives
  • 1/8 tsp. smoked paprika
  • 6 RITZ Crackers, crushed (about 1/4 cup)
  • 1 Tbsp. butter, melted


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

Recipe Tips

Variation Prepare using shredded reduced-fat cheddar cheese and reduced-fat sour cream.

SubstituteSubstitute green onions for the chives.

Food FactsWhile the smoked paprika adds nice flavor to this delicious side dish, this recipe can be prepared with regular paprika instead.


Nutrition Information

Makes 6 servings, 1/2 cup each.

Nutrition per serving:

    • Calories 180 
    • Total fat 11 g
    • Saturated fat 6 g
    • Cholesterol 35 mg
    • Sodium 150 mg
    • Carbohydrate 18 g
    • Dietary fiber 3 g
    • Total sugars 6 g
    •     Includes added sugars n/a
    • Protein 5 g
    • Vitamin A 280 %DV
    • Vitamin C 25 %DV
    • Vitamin D n/a
    • Calcium 20 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.