Twice Baked Butternut Squash In The Air Fryer

You’ve probably heard of twice baked potatoes, but have you ever tried twice baked butternut squash? This incredible recipe is loaded with autumn vibes while putting what ironically is considered winter squash to delicious use.

There’s so many ways to enjoy butternuts, but this has been one of our favorites for years. Using rice, black olives, and feta cheese—it’s a bit of Mediterranean meets fresh from the garden fall feelings. Full of savory flavors and super nutrition, here’s a must try squash recipe we’re excited to share.

Twice Baked Butternut Squash Recipe

Ingredients:

1 Medium to Large Butternut Squash
4 Tablespoons Olive Oil
1-3 Minced Garlic Cloves
Onion Powder
2 Cups Jasmine Rice (or other rice of choice)
1/2 Cup Chopped Black Olives
1/2–3/4 Cup Feta Cheese
Parsley Flakes
Salt & Pepper

Directions:

Carefully cut butternut squash lengthwise, scoop out seeds. Drizzle about two tablespoons olive oil on insides of squash halves and sprinkle with salt and pepper. If baking in the oven, set temperature to 400° and roast on baking sheet for about 45 minutes. If cooking in air fryer, use root vegetable setting of 400° for 20-25 minutes, depending on their size.

While butternut softens, put remaining two tablespoons of olive oil in cooking pot over medium heat. Sauté minced garlic. Add dry, uncooked rice and stir continually to “toast” and sauté rice grains. Sprinkle in onion powder. Add enough water to cover rice and simmer until grains have softened and moisture has absorbed. Remove from burner, add chopped black olives, feta cheese, parsley, salt, and pepper.

Once butternut squash has fully cooked, hollow out each butternut half to make “bowls” or “boats”. Put the meaty squash you’ve scooped out into the cheesy rice mixture. Stir well to combine, then stuff the mixture back into the hollowed out butternuts.

For baking, lay stuffed squashes back on baking sheet or for air frying lay stuffed squashes back in air fryer basket and finish cooking for about five minutes, so the feta starts to melt.

Serve each loaded butternut squash half on a plate with a small side salad. Enjoy!