Description

Twice-Baked Honeynut Squash is a cozy holiday side dish featuring creamy roasted honeynut squash blended with caramelized shallots, garlic, fresh sage, and a touch of maple syrup, topped with a crispy pecan and parmesan crust. Perfect for festive gatherings, this flavorful dish combines smooth, aromatic filling and irresistible crunch.

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

Shallots and Aromatics

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)

Filling

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

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Instructions

Prepare Honey Nut Squash: Preheat the oven to 425ºF. Slice the squashes in half lengthwise and scoop out the seeds. Arrange the squash halves cut side down on a rimmed baking sheet, drizzle with 2 Tbsp. of olive oil, and season with kosher salt and black pepper. 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, for about 6 to 7 minutes until softened and caramelized, lowering heat to medium-low as needed. Add garlic and sage and cook 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 let cool slightly. Scoop out most of the flesh, leaving a 1/4-inch border intact. Place the scooped-out squash in a food processor with crème fraîche, maple syrup, and 3 Tbsp. Parmesan. Blend until smooth. Add the caramelized shallots mixture and pulse a few times to combine. Spoon the mixture evenly into the squash halves, filling 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 over each filled squash half. For crisp sage garnish, rub remaining sage leaves in olive oil and scatter 1 to 2 leaves per squash over the topping.
Bake: Return the topped 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 dish is a warming and elegant side perfect for Thanksgiving or any fall gathering.
Use softened cream cheese as an alternative to crème fraîche for a similar creamy texture.
If you want more filling, only fill 5 of the 6 squash halves, discarding the empty one.
Caramelizing the shallots slowly prevents burning and adds depth of flavor.
Adding crisp sage leaves on top enhances aroma and adds a delightful crunch.

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: 25 mg