Description

Twice-Baked Honeynut Squash is a cozy holiday side dish featuring roasted honeynut squash stuffed with a creamy, aromatic filling of caramelized shallots, sage, crème fraîche, maple syrup, and Parmesan cheese, topped with a crunchy pecan and panko breadcrumb mixture. This recipe is perfect for Thanksgiving or any fall gathering, offering a balance of creamy texture and irresistible crisp topping.

Ingredients

Scale

Squash

3 lbs. honeynut squash (about 3 squashes)
4 Tbsp. extra-virgin olive oil, divided
Kosher salt and black pepper to taste

Filling

2 Tbsp. butter
1 cup thinly sliced shallots
1 garlic clove, minced
2 Tbsp. finely chopped fresh sage leaves (plus more for garnish, if desired)
1/4 cup crème fraîche (sub softened cream cheese)
2 Tbsp. maple syrup
6 Tbsp. grated Parmesan cheese, divided

Topping

1/2 cup finely chopped pecans
1/3 cup Panko breadcrumbs

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Instructions

Prepare Honey Nut Squash. Preheat oven to 425ºF. Slice squash in half lengthwise and scoop out seeds. Arrange squash halves cut side up on a large rimmed baking sheet, drizzle with 2 Tbsp. extra-virgin olive oil, and season with kosher salt and black pepper. Flip the squash halves over so the cut side is down and roast for 25 minutes, until fork tender.
Caramelize Shallots. While squash roasts, melt butter in a medium skillet over medium heat. Add shallots and cook, stirring often, until softened and caramelized, about 7 minutes, reducing heat to medium-low to prevent burning. Add minced garlic and sage; cook 1 to 2 more minutes until aromatic. Lightly season with kosher salt and remove from heat.
Prepare Filling. Remove squash from oven and let cool slightly. When cool enough to handle, scoop out most of the flesh, leaving a 1/4-inch border intact. Place scooped flesh in a food processor; add crème fraîche, maple syrup, and 3 Tbsp. Parmesan. Blend until smooth. Add caramelized shallots and pulse to combine. Spoon mixture evenly into squash halves about two-thirds full.
Prepare Topping. In a small bowl, combine chopped pecans, panko breadcrumbs, remaining 3 Tbsp. Parmesan, and 2 Tbsp. olive oil. Add a pinch of salt and mix well. Scatter topping evenly over filled squash halves. For extra flavor, rub remaining sage leaves in olive oil and scatter 1 to 2 leaves per squash boat on top.
Bake. Return stuffed squash halves to oven and bake for 15 minutes, until filling is warm and topping is golden and crisp. Serve warm.

Notes

This dish is a flavorful and impressive side perfect for holiday meals like Thanksgiving.
If you prefer more filling, fill only 5 of the 6 halves if you start with 3 squashes, and discard the extra one.
Substitute softened cream cheese for crème fraîche if unavailable.
Adjust roasting time depending on squash size and check for tenderness at 20 minutes.
For a crispy garnish, don’t skip the sage leaves rubbed in olive oil.

Nutrition

Serving Size: 1 squash boat
Calories: 420 kcal
Sugar: 12 g
Sodium: 790 mg
Fat: 26 g
Saturated Fat: 7 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 8 g
Protein: 8 g
Cholesterol: 25 mg