Name: Twice-Baked Honeynut Squash Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 3 lbs. honeynut squash (about 3 squashes); 4 Tbsp. extra-virgin olive oil, divided; Kosher salt and black pepper to taste; 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

There’s something truly comforting about autumn flavors that warm you from the inside out. This Twice-Baked Honeynut Squash Recipe marries creamy, nutty sweetness with crisp, savory topping for that perfect cozy side. It’s the kind of dish you’ll find yourself making repeatedly once you try it.

Five halves of butternut squash with an orange soft inside and slightly brown roasted edges, each topped with a crumbly golden-brown nut and breadcrumb mixture and scattered green sage leaves. The squash halves are arranged on a white plate with blue floral designs, placed on a white marbled surface. There is a hint of a clear amber drink in a glass cup to the upper right, and some fresh sage leaves and a brown textured cloth in the lower left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Twice-Baked Honeynut Squash Recipe
Top Tip
How to Serve Twice-Baked Honeynut Squash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Twice-Baked Honeynut Squash Recipe

Why You'll Love This Recipe

This Twice-Baked Honeynut Squash Recipe is not just delicious; it’s a celebration of fall in every bite. I’ve made it countless times, especially around the holidays, and it always earns its place at the table, impressing guests and family alike.

Deep, layered flavor: The blend of caramelized shallots, sage, and maple syrup gives this squash a savory-sweet balance that feels both sophisticated and homey.
Textural contrast: Creamy squash filling topped with crunchy pecans and panko breadcrumbs keeps things interesting with every bite.
Eye-catching presentation: Serving squash halves filled and golden brown makes for a beautiful centerpiece that's way more exciting than a plain side dish.
Perfect crowd-pleaser: Whether it’s Thanksgiving, a cozy dinner, or a potluck, this recipe always gets rave reviews and requests for seconds.

The image shows two halves of a baked orange squash with a rough, warm orange flesh layer inside, topped with a crumbly, light golden-brown crust mixed with small pieces of roasted nuts and bits of green herbs. One squash half holds a small golden spoon scooping some soft, mashed orange filling, showing a moist texture. The squash halves sit on a white plate with blue floral patterns, set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Twice-Baked Honeynut Squash Recipe has a clear purpose, working together to highlight the natural sweetness of the squash while adding savory, creamy, and crunchy elements. Look for fresh, quality ingredients to get the best results.

Flat lay of three whole fresh honeynut squashes with smooth orange skin, a small white ceramic bowl of pale golden extra-virgin olive oil, a small white ceramic bowl of coarse kosher salt crystals, a small white ceramic bowl of whole black peppercorns, a small piece of creamy yellow butter, a small white ceramic bowl holding thinly sliced pale pink shallots, a single whole garlic bulb with white papery skin and one peeled garlic clove, a small cluster of fresh green sage leaves, a small white ceramic bowl of smooth white crème fraîche, a small white ceramic bowl of amber maple syrup, a small white ceramic bowl with grated pale yellow Parmesan cheese, a small white ceramic bowl of chopped pecans with natural brown skins, and a small white ceramic bowl filled with golden crispy panko breadcrumbs, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Honeynut squash: Smaller and sweeter than regular butternut, its compact size makes it perfect for individual servings and it roasts up tender and flavorful.
Extra-virgin olive oil: Adds richness and helps caramelize the squash and toppings beautifully without overpowering the delicate flavors.
Shallots: Their mild onion flavor becomes sweet and mellow when caramelized, creating a lovely savory base for the filling.
Fresh sage: This herb’s earthy, slightly peppery notes pair wonderfully with squash’s sweetness and deepen the flavor.
Crème fraîche: Adds creaminess and subtle tang that balances the sweetness of the maple syrup and squash.
Maple syrup: Enhances the natural sugars in the squash and ties the whole filling together with a warm sweetness.
Parmesan cheese: Packed with umami, it adds richness and a salty bite, both inside the filling and in the crisp topping.
Chopped pecans: Bring a nutty crunch that contrasts texture and adds a toasty flavor when baked.
Panko breadcrumbs: Help create a golden, crispy topping that seals the deal on this decadent side dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m all for making recipes your own, so don’t hesitate to tweak this Twice-Baked Honeynut Squash Recipe based on what you have or your taste buds. I like experimenting with herbs and toppings depending on the season or occasion.

Variation: Once, I swapped fresh sage for thyme and tossed in some crispy bacon bits — it was smoky heaven! You can try goat cheese instead of crème fraîche to add a tangy punch.
Dietary modification: For a dairy-free version, use a vegan cream cheese and skip the Parmesan or use a plant-based alternative—nutty and creamy still!
Seasonal tweaks: Adding dried cranberries to the filling gives a festive touch during winter holidays, while toasted pumpkin seeds work well in fall.

Step-by-Step: How I Make Twice-Baked Honeynut Squash Recipe

Step 1: Roast the Squash to Tender Perfection

Preheat your oven to 425ºF, then slice each honeynut squash lengthwise and scoop out the seeds. Place the halves cut side down on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roasting cut side down helps the flesh steam and soften faster, and it caramelizes the back just right. Check at 20 minutes with a fork – you want that tender, fork-soft squash without it turning mushy.

Step 2: Caramelize Shallots and Add Aromatics

While the squash roasts, melt butter in a skillet over medium heat and cook the sliced shallots, stirring often. After about 5 minutes, I drop the heat a bit to avoid any burning, letting them caramelize slowly until golden and fragrant (about 6-7 minutes total). Then, stir in the garlic and sage for 1-2 more minutes—this step amps up the savory flavor profile that balances the sweet squash.

Step 3: Scoop and Blend the Filling

Once the squash cools enough to handle, scoop out most of the flesh but leave about a ¼-inch border so the shells stay sturdy. Pop that squash flesh into a food processor with crème fraîche, maple syrup, and half the Parmesan. Blend until smooth, then pulse with the caramelized shallots mixture. The filling should be luscious and well combined — it’s your sauce and base all in one.

Step 4: Prepare the Topping

Mix chopped pecans, panko, remaining Parmesan, 2 tablespoons olive oil, and a pinch of salt in a bowl. This mix will bake up golden and crunchy on top of your squash boats. If you want to add those crispy sage leaves, rub them in olive oil and scatter on top right before baking—it’s a little trick I picked up that adds an irresistible savory crunch.

Step 5: Bake Until Bubbly and Crisp

Spoon the filling evenly back into your squash halves about two-thirds full (or more if you want it really packed), then add the pecan topping. Pop them back into the oven for about 15 minutes, until the filling warms through and the topping crisps up beautifully. The smell during this baking time is honestly one of my favorite kitchen moments.

Top Tip

I’ve learned a few key things from making this Twice-Baked Honeynut Squash Recipe repeatedly that saved me time and elevated the final dish—these tips will help you nail it every time.

Don’t overcook the squash: Roasting until just fork tender keeps the shells intact and ensures the filling has the perfect creamy texture without becoming watery.
Low and slow for shallots: Caramelizing shallots over medium-low heat brings out their natural sweetness without bitterness—trust me, it’s worth the extra minute.
Use a food processor: Blending the filling makes it incredibly smooth and evenly mixed; avoids lumps you might get from mashing by hand.
Add the sage leaves last: Rubbing the sage with olive oil and baking on top gives an amazing crispy herb garnish you won’t want to miss.

How to Serve Twice-Baked Honeynut Squash Recipe

Garnishes

I love finishing these squash boats with a sprinkle of fresh sage leaves or a little extra grated Parmesan right before serving. Sometimes I toss on a few pomegranate seeds for a pop of color and fresh tartness—it’s unexpected and delightful.

Side Dishes

This Twice-Baked Honeynut Squash is a star alongside roasted turkey or pork loin. I often serve it with a crisp apple and fennel salad or simple garlic green beans to balance the creamy richness with fresh, crunchy veggies.

Creative Ways to Present

For more formal dinners, I try serving halves on decorative plates and garnish with microgreens or edible flowers. For casual gatherings, I present the whole pan topped with chopped toasted pecans and fresh herbs to let guests serve themselves—either way, it looks inviting and tasty.

Make Ahead and Storage

Storing Leftovers

Leftover Twice-Baked Honeynut Squash keeps well in an airtight container in the fridge for up to 3 days. I find the topping softens a bit, but reheating in the oven restores most of the crispiness.

Freezing

You can freeze the unbaked stuffed squash halves before the second bake. Wrap tightly in foil and freeze up to 2 months. When ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes to account for chill.

Reheating

Reheat leftovers in a 350ºF oven on a baking sheet for 15–20 minutes. This warms the filling evenly and crisps the topping back up, making it taste almost freshly baked again.

Frequently Asked Questions:

Can I make Twice-Baked Honeynut Squash Recipe ahead of time?

Absolutely! You can prepare the squash and filling ahead, then assemble and bake just before serving for fresh, warm results. Freezing the assembled, unbaked squash boats is also a great option.

What can I substitute for crème fraîche?

If you don’t have crème fraîche, softened cream cheese works beautifully to add creaminess and tang. Greek yogurt is another possibility, but it will make the filling a bit lighter and less rich.

How do I know when the squash is done roasting the first time?

The squash is ready when it’s fork tender but still holds its shape. Usually, this happens between 20-25 minutes at 425ºF, but check at 20 minutes by inserting a fork into the flesh—it should go in easily without resistance.

Can I use a different type of squash?

You can try butternut squash as a substitute, but honeynut squash is ideal due to its smaller size and sweeter flesh. Larger squashes may take longer to roast and make it harder to fill evenly.

Final Thoughts

For me, this Twice-Baked Honeynut Squash Recipe is everything I want in a fall side—comforting, flavorful, and just a little bit special. I love how it looks on the table and how it tastes even better as leftovers. Give it a try and watch it become one of your go-to seasonal favorites too.