Description
Twice-Baked Honeynut Squash is a warm, cozy holiday side dish with creamy, aromatic filling and a crunchy pecan topping. Perfect for Thanksgiving or any fall gathering, this recipe features roasted honeynut squash halves filled with a blend of crème fraîche, caramelized shallots, fresh sage, and Parmesan cheese, then baked again to golden perfection.
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
Instructions
- Prepare Honey Nut Squash: Preheat oven to 425ºF. Slice squash in half lengthwise and scoop out seeds. Arrange squash halves cut side down on a large rimmed baking sheet. Drizzle with 2 Tbsp. olive oil, season with kosher salt and black pepper, then roast for 25 minutes until fork tender.
- Caramelize Shallots: While the squash roasts, melt butter in a medium skillet over medium heat. Add shallots and cook, stirring often, until softened and caramelized, about 7 minutes. Reduce heat if needed to prevent burning. Add garlic and sage; cook 1 to 2 more minutes until aromatic. Season lightly with kosher salt and remove from heat.
- Prepare Filling: Remove squash from oven and cool slightly. Scoop out flesh leaving a 1/4-inch border intact. Place 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 mixture evenly back into squash halves about two-thirds full.
- Prepare Topping: In a small bowl, combine pecans, panko breadcrumbs, remaining 3 Tbsp. Parmesan, 2 Tbsp. olive oil, and a pinch of salt. Mix well. Scatter topping over filled squash halves. Optionally, rub remaining sage leaves with olive oil and scatter over topping for crispy garnish.
- Bake: Return squash boats to oven and bake for 15 minutes until filling is warm and topping is golden and crisp. Serve immediately.
Notes
- This dish is a perfect cozy holiday side, creamy with aromatic sage and caramelized shallots, and topped with crunchy pecans and panko.
- Use softened cream cheese instead of crème fraîche if unavailable.
- Adjust squash filling quantity by filling five halves if you prefer more filling and have six halves from three squashes.
- Adding crispy sage leaves on top adds an excellent flavor and texture contrast.
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
