Description
Twice-Baked Honeynut Squash is a cozy holiday side dish featuring roasted honeynut squash filled with a creamy blend of caramelized shallots, sage, maple syrup, and Parmesan cheese, topped with a crunchy pecan and panko crumb mixture. Perfectly golden and aromatic, this savory-sweet recipe is ideal for Thanksgiving or any fall gathering.
Ingredients
Scale
Squash and Roasting
- 3 lbs. honeynut squash (about 3 squashes)
- 2 Tbsp. extra-virgin olive oil (for roasting)
- 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
- 3 Tbsp. grated Parmesan cheese (for filling)
Topping
- 6 Tbsp. grated Parmesan cheese (for topping)
- 1/2 cup finely chopped pecans
- 1/3 cup Panko breadcrumbs
- 2 Tbsp. extra-virgin olive oil (for topping)
- Pinch of kosher salt
- Optional: fresh sage leaves rubbed in olive oil for garnish
Instructions
- Prepare Honey Nut Squash: Preheat oven to 425ºF. Slice each squash in half lengthwise, scoop out seeds, and place cut side down on a large rimmed baking sheet. Drizzle halves with 2 tablespoons of extra-virgin olive oil and season with kosher salt and black pepper. Roast for 25 minutes or until fork tender.
- Caramelize Shallots: While the squash roasts, melt butter in a medium skillet over medium heat. Add sliced shallots and cook, stirring frequently, until softened and caramelized, about 6 to 7 minutes. Lower heat to medium-low if needed to prevent burning. Add minced garlic and chopped sage; cook 1 to 2 more minutes until aromatic. Season lightly with kosher salt and remove from heat.
- Prepare Filling: Remove roasted squash from oven and let cool slightly. Scoop out most of the flesh, leaving a 1/4-inch border intact. Place the scooped flesh in a food processor. Add crème fraîche, maple syrup, and 3 tablespoons grated Parmesan. Blend until smooth. Add caramelized shallot mixture and pulse a few times to combine. Spoon filling evenly into squash halves filling them about two-thirds full.
- Prepare Topping: In a small bowl, combine chopped pecans, panko breadcrumbs, remaining 3 tablespoons grated Parmesan, 2 tablespoons olive oil, and a pinch of salt. Mix well. Scatter topping evenly over filled squash halves. Optionally, rub remaining sage leaves with olive oil and scatter over the topping for a crispy sage garnish.
- Bake: Return the stuffed squash halves to the oven and bake for 15 minutes until filling is warmed through and topping is golden and crisp. Serve warm.
Notes
- This dish makes an impressive and cozy side perfect for Thanksgiving or any fall celebration.
- If you prefer more filling, fill only 5 out of the 6 squash halves if starting with 3 squashes.
- You can substitute softened cream cheese for crème fraîche if unavailable.
- Use fresh sage rubbed in olive oil for a delicious, crispy garnish.
- Adjust seasoning to taste when caramelizing shallots and seasoning the filling.
Nutrition
- Serving Size: 1 squash boat
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 790 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 25 mg
