Ingredients

The following ingredients have 6 Servings
  • 1 butternut squash (2 lb.)
  • 1 cup water
  • 3/4 cup KRAFT Shredded Sharp Cheddar Cheese
  • 1/2 cup sour cream
  • 1 Tbsp. chopped fresh chives
  • 1/8 tsp. smoked paprika
  • 6 round buttery crackers, crushed (about 1/4 cup)
  • 1 Tbsp. butter, melted

Instruction

  • Heat oven to 425ºF.
  • Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
  • Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
  • Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells.
  • Combine cracker crumbs and butter; sprinkle over squash. Return to baking dish.
  • Bake 22 to 24 min. or until heated through.