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Twice-Baked Butternut Squash with Sun-dried & Tomato Basil Cashew Cheese

Updated: Mar 14, 2023

This dish is the sunshine on a cloudy fall day; the flavours of the squash, sun dried tomato and basil are brilliant. Double baked and crisp to perfection and creamy to the core.


  • 2 medium sized butternut squash, halved lengthwise and seeds removed

  • 1/2 teaspoon Himalayan salt

  • 1/4 teaspoon White pepper

  • 1 container Sun dried Tomato Basil Fauxmagerie Zengarry Cashew Cheese

  • 2 tablespoon of vegan butter

  • 3 tablespoon panko breadcrumbs one TBS per half

  • 2 tablespoon of nutritional yeast

  • drizzle extra virgin olive oil

  • 2 tablespoons fresh chopped basil


  1. Preheat oven to 450 degrees.

  2. Then brush with olive oil or avocado oil. Place cut-side down on a lined baking sheet or baking pan.

  3. Bake the squash for 30-50 minutes or until you can scoop out the inside while the outer layer is still a little firm (the size and moisture in your squash varies the cooking times.

  4. Let squash cool a bit so it is easier to handle and you can scoop out the inside while leaving about a 1-inch rim around the skin.

  5. Lower the temperate to 400 degrees.

  6. One of the squash halves will be used entirely for stuffing into the other 3 halves.

  7. In a large bowl mash together the squash, salt, pepper, Cashew Cheese, vegan butter.

  8. Once everything is combined, spoon the squash mixture back into the 3 halves.

  9. Top the squash with the 1 tablespoon of panko crumbs per half, sprinkle or nutritional yeast then drizzle with olive oil.

  10. Place the squash back in the oven and bake for another 10-15 minutes until golden.

  11. When out of the oven add chopped fresh basil.

  12. Serve!


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