Description
Twice-Baked Honeynut Squash is a cozy, creamy, and aromatic fall side dish featuring roasted honeynut squash filled with a savory mixture of caramelized shallots, sage, crème fraîche, and Parmesan, then topped with a crunchy blend of pecans, panko, and more cheese. Perfect for holiday dinners and seasonal gatherings.
Ingredients
Scale
Squash and Roasting
- 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 (sub 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 the oven to 425ºF. Slice each squash in half lengthwise and scoop out seeds. Arrange the squash halves cut side down on a large rimmed baking sheet. Drizzle with 2 Tbsp. of extra-virgin olive oil, and season with kosher salt and black pepper to taste. Roast for 25 minutes, checking for fork tenderness.
- Caramelize Shallots. While the squash roasts, melt butter in a medium skillet over medium heat. Add sliced shallots and cook, stirring often, until softened and caramelized, about 7 minutes, lowering heat to medium-low to prevent burning. Add minced garlic and chopped sage; cook for 1-2 minutes until fragrant. Season lightly with kosher salt and remove from heat.
- Prepare Filling. Once roasted, allow squash halves to cool slightly. Scoop out most of the flesh, leaving a 1/4-inch border intact. Place the scooped squash flesh in a food processor. Add crème fraîche, maple syrup, and 3 Tbsp. Parmesan cheese. Blend until smooth. Add the caramelized shallot mixture and pulse to combine. Evenly spoon this mixture back into the squash halves, filling them 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 half. Optionally, rub remaining sage leaves with olive oil and place 1-2 leaves per squash boat over the topping for a crispy garnish.
- Bake. Return the filled squash boats to the oven and bake for 15 minutes until the filling is warmed through and the topping is golden and crisp. Serve warm.
Notes
- This side dish is a perfect holiday or fall gathering recipe that pairs well with many main courses.
- For a dairy-free option, substitute crème fraîche with a vegan cream cheese and omit Parmesan or replace with a plant-based cheese.
- Use fresh sage for the best flavor, but dried sage can be substituted in smaller amounts if needed.
- To make the topping extra crunchy, toast the pecans and panko lightly before mixing.
- If your squash halves are very small, you can fill 5 halves and discard one to avoid overflowing 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: 16 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 25 mg
