Description
Twice-Baked Honeynut Squash is a cozy holiday side dish featuring roasted honeynut squash filled with a creamy blend of caramelized shallots, fresh sage, crème fraîche, maple syrup, and Parmesan cheese, topped with a crunchy pecan and panko crumb mixture. Perfect for Thanksgiving or any fall gathering, this dish delivers a rich, aromatic, and satisfying flavor experience.
Ingredients
Scale
Main 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 (sub softened cream cheese)
- 2 Tbsp. maple syrup
- 6 Tbsp. grated Parmesan cheese, divided
- 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 the seeds. Arrange the squash halves cut side up on a rimmed baking sheet and drizzle with 2 Tbsp. of olive oil. Season with kosher salt and black pepper to taste. Flip the squash halves cut side down and roast for 25 minutes or until fork tender.
- Caramelize Shallots: While the squash roasts, melt butter in a medium skillet over medium heat. Add the sliced shallots and cook, stirring often, until they are softened and caramelized, about 7 minutes. Lower heat to medium-low if needed to avoid burning. Add minced garlic and chopped sage leaves, cooking for 1 to 2 more minutes until fragrant. Lightly season with kosher salt and remove from heat.
- Prepare Filling: Remove the squash from the oven and allow to cool slightly until safe to handle. Scoop out most of the flesh from each half, leaving about a 1/4-inch perimeter intact. Place the scooped squash flesh into a food processor and add crème fraîche, maple syrup, and 3 Tbsp. of Parmesan cheese. Blend until smooth. Add the caramelized shallot mixture and pulse a few times to combine. Spoon the filling evenly back into the squash halves, filling about two-thirds full; for fuller boats, fill 5 halves and discard the 6th if starting with 3 squashes.
- Prepare Topping: In a small bowl, mix finely chopped pecans, panko breadcrumbs, the remaining 3 Tbsp. Parmesan cheese, and 2 Tbsp. olive oil with a pinch of salt until combined. Scatter the topping evenly over the filled squash halves. Optional: Brush remaining sage leaves with olive oil and scatter 1 to 2 leaves per squash on top for an aromatic crispy garnish.
- Bake: Return the stuffed squash halves to the oven and bake for an additional 15 minutes, until the filling is warmed through and the topping is golden and crisp. Serve warm.
Notes
- Choose honeynut squashes of similar size for even cooking.
- Maple syrup adds a subtle sweetness that complements the savory flavors but can be reduced slightly if preferred less sweet.
- Crème fraîche can be substituted with softened cream cheese for a similar creamy texture.
- Caramelizing the shallots slowly prevents burning and develops richer flavor.
- The crispy topping with pecans and panko adds important texture contrast to the creamy filling.
- Adding crispy sage leaves on top enhances aroma and adds a savory herbal note.
- Check squash tenderness with a fork at 20 minutes, but roasting for 25 minutes ensures a soft texture for scooping.
- Use kosher salt for seasoning as it is less salty than table salt, allowing better control of saltiness.
Nutrition
- Serving Size: 1 squash boat
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 790 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 20 mg
