Twice-Baked Honeynut Squash Recipe
Twice-Baked Honeynut Squash is a comforting and flavorful fall-inspired side dish featuring tender, roasted honeynut squash halves filled with a savory and sweet mixture of sautéed shallots, garlic, fresh sage, maple syrup, and creamy crème fraîche, all topped with a crunchy blend of pecans, parmesan, and panko breadcrumbs. This dish combines rich textures and warm flavors, making it a perfect accompaniment to holiday meals or cozy family dinners.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Squash Base
- 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 (substitute: softened cream cheese)
- 2 Tbsp. maple syrup
- 6 Tbsp. grated Parmesan cheese, divided
- 1/2 cup finely chopped pecans
- 1/3 cup Panko breadcrumbs
Instructions
- Prepare the Squash: Preheat the oven to 400°F (200°C). Cut each honeynut squash in half lengthwise and scoop out the seeds. Brush each half with 2 tablespoons of extra-virgin olive oil and season with kosher salt and black pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for about 30-40 minutes until the flesh is tender when pierced with a fork.
- Sauté the Aromatics: While the squash is roasting, melt butter in a skillet over medium heat. Add the sliced shallots and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and chopped fresh sage, cooking for another 1-2 minutes until fragrant.
- Scoop and Mix the Filling: Once the squash is cool enough to handle, scoop the flesh out into a mixing bowl, leaving a thin shell to maintain the shape. Add the sautéed shallots, garlic, and sage mixture to the squash. Stir in crème fraîche, maple syrup, and half of the grated Parmesan cheese. Season with additional salt and pepper to taste, mixing everything until smooth and combined.
- Fill the Squash Shells: Spoon the squash mixture back into the hollowed-out shells, distributing evenly. Place the filled squash halves back on the baking sheet.
- Prepare Topping and Bake Again: In a small bowl, combine the chopped pecans, panko breadcrumbs, and the remaining Parmesan cheese. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Sprinkle this mixture generously over the filled squash halves.
- Final Bake: Return the baking sheet to the oven and bake for an additional 15-20 minutes at 400°F (200°C), or until the topping is golden brown and crispy and the filling is heated through.
- Serve: Garnish with additional fresh sage leaves if desired and serve warm as a flavorful side dish.
Notes
- You can substitute crème fraîche with softened cream cheese if unavailable.
- For a more intense nutty flavor, toast pecans lightly before chopping.
- Use fresh sage for the best aroma—dried sage will not impart the same flavor.
- This dish can be prepared a day ahead; refrigerate after stuffing and add toppings before the final bake.
- To make it vegan, substitute butter with plant-based margarine, crème fraîche with cashew cream, and use a vegan parmesan alternative.
