2 Little Dippers, the personal-sized butternut squash
½ tsp kosher salt
¼ tsp black pepper
¼ chives to garnish
2 tbsp plain Greek yogurt
2 oz goat cheese
1 oz shredded cheese
2 tbsp bread crumbs
1 tsp olive oil
Servings: 2
1Preheat oven to 450°F degrees.
2Cut both squash in half lengthwise. On a foil-lined baking sheet with a light spray of oil, place squash cut side down and cover with foil.
3Bake for 30 to 35 mins, or until flesh is soft.
4Remove from oven, turn down to 425°F degrees. Let squash cool.
5Scoop out flesh, leaving ¼ inch border and put in a large bowl.
6Add remaining ingredients and scoop back into only three of the four squash shells. Discard fourth.
7Top with shredded cheese and chives and drizzle with olive oil. Return to oven for another 10-15 mins. Serve.
Television host, award-winning designer, gardener, and lifestyle expert, P. Allen Smith promotes Sakata vegetables to his audience and has developed this great recipe for Little Dipper butternut squash.
For more information about Little Dipper and where to order seeds visit www.sakatavegetables.com.
