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Twice-Baked Honeynut Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 63 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 5 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Twice-Baked Honeynut Squash recipe is a delightful autumnal side dish featuring roasted honeynut squash stuffed with a creamy, savory-sweet filling made from caramelized shallots, fresh sage, crème fraîche, maple syrup, and Parmesan cheese. Topped with a crunchy pecan and panko breadcrumb mixture and baked until golden, this dish offers a perfect balance of textures and flavors, making it an impressive yet easy-to-make addition to fall dinners or holiday feasts.

Ingredients

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

Instructions

  1. Prepare Honey Nut Squash. Preheat the oven to 425ºF. Slice the honeynut squash in half lengthwise and scoop out the seeds. Arrange the squash halves cut side down on a large rimmed baking sheet. Drizzle with 2 tablespoons of extra-virgin olive oil and season with kosher salt and freshly cracked black pepper. Roast the squash for 20 to 25 minutes or until fork-tender, checking doneness at 20 minutes as times may vary with squash size.
  2. Caramelize Shallots. While the squash roasts, melt butter in a medium skillet over medium heat. Add the sliced shallots and cook, stirring frequently, until softened and caramelized, about 6 to 7 minutes. Reduce heat to medium-low after a few minutes to avoid burning. Add the minced garlic and chopped sage, cooking for an additional 1 to 2 minutes until fragrant. Lightly season with kosher salt then remove from heat.
  3. Prepare Filling. Remove the roasted squash from the oven and allow to cool enough to handle. Scoop out most of the flesh into a food processor, leaving about a 1/4-inch border of flesh intact within the squash shells. Add crème fraîche, maple syrup, and 3 tablespoons of Parmesan cheese to the squash flesh. Blend until smooth. Add the caramelized shallot mixture and pulse a few times to combine evenly. Spoon this mixture back into the hollowed squash halves, filling them about two-thirds full. For fuller boats, fill only 5 of the 6 halves if starting with 3 squashes.
  4. Prepare Topping. In a small bowl, combine the finely chopped pecans, panko breadcrumbs, remaining 3 tablespoons of Parmesan cheese, and 2 tablespoons of extra-virgin olive oil. Add a pinch of salt and mix thoroughly. Scatter this topping evenly over the filled squash halves. For an optional crispy sage garnish, rub remaining sage leaves with olive oil and place 1 to 2 leaves on each squash boat.
  5. Bake. Return the filled and topped squash boats to the oven and bake for an additional 15 minutes, or until the filling is heated through and the topping is golden brown and crisp. Serve warm.

Notes

  • Check squash doneness early to prevent overcooking; fork tender means soft but not mushy.
  • Softened cream cheese can be used in place of crème fraîche for a slightly different texture and flavor.
  • Adjust filling quantity by selectively filling fewer squash halves for a more stuffed serving.
  • Use fresh sage for best flavor and texture; crispy sage leaves add a lovely aromatic garnish.
  • Store leftovers in an airtight container in the fridge and consume within 3 days.

Find it online: https://ivysrecipes.com/twice-baked-honeynut-squash-recipe/