Twice-Baked Butternut Squash With Cashew Cheese, Walnuts and Cranberries

Ran out of time and made this with cottage cheese and added brown sugar and maple syrup,nutmeg and cinnamon and some bread crumbs. Baked it all at one time and crossed my fingers. It was delicious.

This was an incredibly complicated, time consuming recipe, and the result was lackluster. We won’t make it again.

Just roast the squash and stop. Cheese is good separately but agree with all the other comments that it’s not a great combination. Presentation wow-ed though.

I’m very glad to have read the comments before making this dish and thought of what’s written as a general guide. I used acorn squash instead of butternut and roasted it with olive oil. I added more garlic, lemon juice, and salt to the cashew cheese. We didn’t bother to use the skins, opting for a casserole dish instead. We thought the dish was okay. It’s not a star, but it is comforting in a way. It needs more cranberries and walnuts. I would make it again, further revising the base recipe.

This wasn’t a hit in my house, even substituting feta for the cashew cheese it was not savoury enough - the cinnamon, nutmeg and cranberries with the sweet squash made it too dessert-like. Also very lacking in salt.

This was terrible. I wish I had read the comments before making the recipe. I used about 1/5 of the cashew cheese, otherwise the squash would have been swimming in a viscous sauce. I had to improvise and add more breadcrumbs, spices, aleppo pepper, dried cranberries and nuts, otherwise I really would have hurled. My favorite way to eat any squash is to roast it with some fat, salt and pepper. I am going back to that and ignoring squash recipes that pretend to be entrees. YUCK.

Was really excited to make this. It liked so good! I Iam disappointed . It has the potential to be good but it's really missing something and the filling is too rich. Maybe dabs of this ontop of a pizza? Wish I made the butternut soup instead.

2nd note. Now that I think about it. The first bake with the water is what killed this!! No longer a wonderful roasted squash. If it was actually roasted to start with & more of the squash was left in & firmer it might actually be good. I would definitely 1/2 the filling. It's just a mushy overly rich muck. I was originally going to make soup with my butternut squash but this looked so good I foolishly changed my mind.

I hate when people do this but based on reviews I tweaked the recipe as follows and it came out quite tasty. cashew cheese: press the tofu first to remove as much liquid as possible, 3 cloves garlic, juice of 2 lemons, ~3 tsp white miso paste, l extra olive oil, 2 small roasted hot (spicy) peppers. Baked the butternut squash cut side up with plenty of olive oil salt pepper. Added salted pumpkin seeds along with the walnuts craisins to the squash, toasted breadcrumbs in butter before adding

This dish is the vegan love child of a sweet potato casserole and a classic 1980s cheese ball. The worst aspects of both--a heavy spice flavor and the stodgy, pale, pecan-studded cheese--sit lifeless in a deflated, blown-out squash shell. It was...edible? Certainly not a home run. I added oil to the bread crumb mixture to help them clump and crisp a bit. If you're set on making this, I also suggest halving the recipe. I doubled it and can't see the light at the end of the tunnel. Send help.

I have to join the chorus of folks wishing that I'd read the notes before tackling this recipe. Although my family liked the flavors, it was way too much work! Think it makes much more sense to use cubed butternut squash, or thick slices, skipping second bake. Definitely would skip the water bath, which made the skins so fragile it was hard to scoop the pulp out to refill. I did like the cashew "cheese", which was easy to make and is a great substitute for "real" cheese.

This preparation of butternut squash was a disaster. It transforms the squash into a dense paste. I was expecting a “whipped potato” consistency, but the cashew butter tofu mixture turns the squash into bland cement. And the recipe makes about twenty servings - more than a family could ever eat or give away. Lesson learned: Read the “Notes” in NYT Cooking before trying a new recipe. In this case, other cooks provided appropriate warning.

Delicious! Served to cheese eating vegetarians as a main & meat eaters as a side. I used 5 little honey nut (butternut) squash, halved them, scooped the seeds and baked them cut side down on a ceramic baking pan at 400° for about 30 minutes. Skipped the water in the pan. Instead of cashew cheese, cranberries and walnuts, I used about 3/4 cup shredded Gruyère, dried cherries and pecans. I put everything in a mixer, adding about 2tsp of garlic and a 1/2 tsp salt. I used panko breadcrumbs.

I regret not reading the reviews before making this. The recipe needs -salt- (in addition to many other things)! It came out tasting quite bland and was somewhat unappetizing. There are a lot of areas for improvement. I was disappointed seeing as this was the first recipe I made after getting my nytcooking subscription. Hopefully the other recipes here aren’t as much of a dud as this one.

Made as instructed and thought it was really good! I did drain the squash in a colander for a few minutes before mixing it with the cashew cheese to get rid of some of the water. I think this filling would be so tasty in a different vessel - maybe in a small tart or on a crostini / toast.