Cheesy Twice-Baked Butternut Squash – Rachael Ray
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Ingredients
- 2½ to 3 pounds butternut squash
- Non-aerosol oil spray
- Salt, pepper, grated nutmeg and smoked sweet paprika
- ½ cup sour cream (1 tablespoon per serving of squash)
- 2 to 3 tablespoons finely chopped chives, plus more to serve
- 2 cups shredded sharp or mild orange cheddar
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