Twice Baked Butternut Squash is the same concept as twice baked potatoes. You roast the squash, scoop out the filling, mash it up and add a bunch of good stuff to it, then put it back in its shell and bake it again. Bake the squash for 40-50 minutes or until until a fork inserted into the flesh comes out easily. Remove the squash from the oven, lower the temperature to 425 degrees, and let the squash cool slightly.
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