Description

Twice-Baked Honeynut Squash is a cozy and elegant holiday side dish featuring tender roasted honeynut squash filled with a creamy mixture of caramelized shallots, sage, crème fraîche, and maple syrup, topped with a crunchy pecan and Parmesan breadcrumb crust. Perfect for Thanksgiving or any fall gathering, this dish combines sweet, savory, and nutty flavors with a delightful texture contrast.

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 (substitute 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 each squash in half lengthwise and scoop out the seeds. Arrange squash halves cut side up on a large rimmed baking sheet, drizzle with 2 Tbsp. extra-virgin olive oil, season with kosher salt and black pepper. Flip them cut side down and roast for 25 minutes until fork tender.
Caramelize Shallots: While squash roasts, melt butter in medium skillet over medium heat. Add shallots and cook, stirring often, until softened and caramelized, about 7 minutes, lowering heat to medium-low to avoid burning as needed. Add minced garlic and chopped sage, cook 1 to 2 more minutes until fragrant. Lightly season with kosher salt and remove from heat.
Prepare Filling: Remove squash from oven and let cool slightly. Scoop out most of the flesh, leaving a 1/4-inch rim intact. Place scooped flesh in a food processor with crème fraîche, maple syrup, and 3 Tbsp Parmesan; blend until smooth. Add caramelized shallot mixture and pulse to combine. Spoon this filling evenly back into the squash halves, filling about two-thirds full.
Prepare Topping: In a small bowl, combine chopped pecans, panko breadcrumbs, remaining 3 Tbsp Parmesan, 2 Tbsp olive oil, and a pinch of salt. Mix well. Scatter this topping evenly over each filled squash boat. Optionally, rub remaining sage leaves with olive oil and scatter over the topping for crispy sage garnish.
Bake: Return stuffed squash halves to oven and bake for 15 minutes more until the filling is heated through and topping is golden and crisp. Serve warm.

Notes

Use softened cream cheese as a substitute for crème fraîche if unavailable.
To ensure even cooking, check squash doneness at 20 minutes and continue roasting if needed.
For a more decadent flavor, add extra sage leaves for garnish as they become deliciously crispy when baked.
If you prefer more filling, fill only 5 squash halves out of 6 and discard the empty one.
Store leftovers in an airtight container and reheat gently to maintain creaminess and crisp topping.

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