A twist on classic twice-baked potatoes.

Prep Time:  10  minutes |  Cook Time:  1 hour, 20 minutes |  Total Time:  1 hour, 30 minutes |  Servings:  8

Ingredients:

• 1 medium butternut squash, halved and seeded
• 2 cups hot water
• 5 ounces  Specially Selected  Honey Goat Cheese Log, crumbled, divided
• ¼ cup  Friendly Farms  Half & Half
• 2 tablespoons  Countryside Creamery  Unsalted Butter, melted
• 6 ounces  Southern Grove  Dried Cranberries
• 2 teaspoons  Stonemill  Pumpkin Pie Spice*
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste
• ½ cup  Southern Grove  Pepitas

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:                                  

1. Preheat oven to 425°.
2. In a large baking dish, place butternut squash cut side up. Add hot water, cover with foil. Bake until tender, approximately 45 minutes to 1 hour. Remove from oven, discard water, allow to cool. Scoop out tender parts of squash leaving skin intact.
3. In a medium bowl, combine squash, 3 ounces of goat cheese, half & half, melted butter, dried cranberries, pumpkin pie spice, salt and pepper. Stir until well combined. Scoop mixture back into squash skin, top with remaining goat cheese and pepitas. Bake until mixture is slightly firm, approximately 10-12 minutes.
4. Change oven setting to broil.
5. Broil until cheese is browned, approximately 5-8 minutes. Serve and enjoy!

Recipe Courtesy of ALDI Test Kitchen