Cheesy Stuffed Butternut Squash

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 1 butternut squash (2 lb.)
  • 1 cup water
  • ¾ cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • 1 Tbsp. chopped fresh chives
  • ⅛ tsp. smoked paprika
  • 6 RITZ Crackers, crushed
  • 1 Tbsp. butter, melted

Nutrition facts

Recipe Tips


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 squash flesh into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells.


Combine cracker crumbs and butter; sprinkle over squash. Return, filled sides up, to baking dish.


Bake 22 to 24 min. or until heated through.