Twice Baked Butternut Squash

Serves 4

2 butternut squash
1 t. salt, plus more to taste
1/4 t. freshly ground black pepper, plus more to taste
1/2 c. sour cream
2 T. butter, softened
3/4 t. paprika
6 fresh chives, cut into 1/8-inch pieces (optional)
2 T. fresh breadcrumbs, lightly toasted and/or Parmesan cheese

Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with salt and pepper. Fill a roasting pan or 9 x 13 baking pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle.

Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around the halves so they will keep their shape. To the bowl, add sour cream, butter, paprika, chives, and remaining teaspoon salt and teaspoon pepper. Stir until smooth and well combined. Taste it to see if it needs more salt. Fill each squash shell with mixture (or fill two halves and discard remaining two). Sprinkle tops with toasted breadcrumbs and/or Parmesan cheese. Bake until golden brown and warm throughout, 15-20 minutes. Serve.