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Twice- Baked Butternut Squash With Parmesan Cream and Candied Bacon recipe. This is delicious. Next time I'm going to roast sweet potatoes, split open, and add the toppings.

The butternut squash was very difficult to cut when raw, and more work to scoop after baking. The sweet potatoes will look more like loaded baked potatoes anyway.

Great combination of flavors. Watch the salt - between the parmesan, bacon, and salt, it can be too much depending on your taste. Loved the combination of sweet and savory and the mix of flavors and textures. This dish was a huge hit and the star of our Thanksgiving. I'll be making it every year!

Let the squash cool slightly before adding the cream so it doesn't melt. Not a fan. It took the savory sweetness of butternut squash and made it too heavy. Parmesan didn't complement it well. The parmesan whipped cream was over the top. Made this for Thanksgiving.

Very convoluted to produce and didn't really taste very good. A great way to destroy Butternut Squash.

After reading all the reviews, I'm confused. Won't be making this again. This is an outstanding recipe! Full of flavor and gratifying combinations. I changed a few things up, based on what I had on hand. I used delicata squash, which was amazing.

I omitted the cream in the squash, as I had very little on hand. Instead, I used a good sized pat of butter along with the parm. For the topping, I didn't have enough heavy cream per the recipe and had no access to a mixer, so I simply spread the cooled cream on top of the potatoes then sprinkled on the candied bacon and hazelnuts. Rave reviews from everyone! I normally don't like butternut squash but always cook it for everyone else to enjoy.

This dish was delicious and definitely worth the effort. Even though it looks like a lot of steps everything was easy and much could be done ahead of time.

Would definitely make again. I made this for Thanksgiving also and the entire family loved it. I love that you can make everything ahead except for whipping the cream which I did a couple of hours before.

I whipped the cream quite firmly and it did not melt much at all. Would love to try with prosciutto or pancetta next time. Definitely a keeper.

I was apprehensive about all the cream in the mashed squash, as my mixture felt very loose and runny (these particular squash exuded tons of liquid during roasting). It all worked divinely anyway - although next time I will mash the squash more carefully, perhaps even puréeing it. I eliminated the sugar and added some chipotle powder for a slight smoky zing. The only negative was the presentation itself, the delicious cream melted all over the squash and ruined the look (but certainly not the taste). Very delicious, will be made next Thanksgiving for sure. This is delicious and so impressive!

I took a risk and made it for the first time for thanksgiving and I am so glad I did! I figured how bad could roasted squash mixed with cream and Parmigiano reggiano be - - and it was to die for. I made it a day ahead (except for baking); whipped the cream thanksgiving morning; and baked while the turkeys were resting. The candied bacon/ hazelnut mixture makes this dish over the top.

This is now a staple for both thanksgiving and Christmas dinners! I made this for Thanksgiving and I think this is going on the menu every year.

The bacon hazelnut brittle is everything and the dish wouldn't be the same without it. You'll want to put it on other things too. The filling tasted cheesy with all the Parmigiano- Reggiano used. The only issue I had was with the whipped cream. I made the cream & cheese mixture the day before and chilled overnight so I could save time. It was thick when I took it out on Thanksgiving to whip. It quickly overwhipped at medium- high speed and I didn't have any heavy cream left to try to save it.

I didn't want to waste it, so I used it as a "butter" topping and dotted pieces it on the tops with the bacon & hazelnuts. My squashes were done roasting within 4. One of the had a good amount of liquid and the filling was a little wet and leaked around the edge of the shells. So start with less cream when mixing the filling and add more as needed depending on how much liquid your squashes have.

This is an indulgent dish with all the cream and cheese but great for dinner parties, holidays or special occasions. There aren't any special ingredients but it looks impressive with the different components and techniques.

Skip the twice- baked squash recipe. But PLEASE make a heaping helping of the candied bacon and hazelnuts! Then use it on EVERYTHING, including good old roasted butternut squash. Then make even more to share and give as gifts. WOW! The squash filling was lacking.

The texture and flavors didn't do it for me, even with the parmesan whipped cream, chives, and amazing candied bacon. But I am going to give the filling a second chance tomorrow as savory pancakes.. That change in consistency just might do the trick. Skip the twice- baked squash recipe. Watch What About Bob? Instanmovie.

But PLEASE make a heaping helping of the candied bacon and hazelnuts! Then use it on EVERYTHING, including good old roasted butternut squash. Then make even more to share and give as gifts.

WOW! The squash filling was lacking. The texture and flavors didn't do it for me, even with the parmesan whipped cream, chives, and amazing candied bacon.

But I am going to give the filling a second chance tomorrow as savory pancakes.. That change in consistency just might do the trick.

Samara. 73- -Exactly, do the first roasting of the squash, scoop out and make filling, stuff the squash shells a day ahead but wait to do to final bake until ready to serve. I am planning on making this for Thanksgiving, but am confused as to what steps I can do in advance. Roast the squash and fill them, but not do the final baking? Let me know! This looks amazing! Will be trying this year for sure.

I tried this as a practice run for Thanksgiving for eight adults. I filled two halves of the large squash and had a ton left over, which I put into a small casserole dish and served on the side. As far as the whipped cream goes with the parmesan, I found it to be a little more temperamental than regular whipped cream, and would think that a savory whipped cream, like the one I make in another dish (asparagus with salt and pepper whipped cream: https: //food.

Overall, this is a dish that is sure to impress, and the ability to make it ahead of time and heat the next day makes it an absolute on my Thanksgiving menu this year.