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Twice-Baked Honeynut Squash is the cozy holiday side dish you’ll crave all season–creamy, aromatic, and crowned with irresistible crunch. Impressive enough for the Thanksgiving table, and a guaranteed crowd-pleaser for any fall gathering.
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If you’re looking to switch up your usual holiday sides without straying from the classic flavors you crave, this recipe is the perfect bridge.
It features caramelized shallots, garlic, and sage blended into a creamy squash filling with rustic notes of maple.
The silky, savory-sweet filling is contrasted by a golden, nutty topping that makes each bite feel special.
It’s visually stunning on a holiday table alongside Thanksgiving staples you already love. (And just a super fun format to feature classic fall flavors.)
This twice-baked squash recipe is a guaranteed crowd pleaser for guests who appreciate both tradition and creativity.
And if you also appreciate nostalgia with modern twists, check out this list of my favorite Thanksgiving Side Dishes. (Special nod to my Butternut Squash Casserole and Balsamic Glazed Brussels Sprouts – two holiday staples!)
What is Honeynut Squash?
Honeynut squash look like miniature butternut squashes and have sweet, rich flavor and deep orange flesh. You can use them interchangeably with butternut squash when it comes to stuffing, roasting, or pureeing into soup.
How to Make Twice-Baked Squash
In this recipe, you get the best of both worlds: creamy interior + crunchy finish.
Some of the components can be made ahead, which is ideal for holiday hosting. There are also plenty of recipe variations and substitutions, ensuring your final dish appeals to every palate at the table.
What Does “Twice-Baked” Mean:
The twice-baking method creates maximum texture and flavor in root vegetables such as squash and potatoes. In happens in two stages–roasting the vegetables until tender and then scooping out the filling, mixing or blending it with flavorful add-ins, and spooning it back into the hollowed veggie boats.
The second bake allows the filling to become warm and silky and the topping golden and crunchy. This technique delivers elevated flavor and presentation–perfect for a holiday table.
The Ingredients
- Honeynut squash: Naturally sweet and creamy; their small size makes them the ideal vessel for twice-baking.
- Crème fraîche: A cultured cream that adds velvety richness to the filling. Alternatively, you can use softened cream cheese.
- Shallots: Caramelizing the shallots deepens their flavor and renders them delicately sweet. Alternatively, you can use yellow or sweet onion.
- Butter: Adds richness to the filling. If making the recipe dairy-free, however, you can swap the butter for extra-virgin olive oil.
- Garlic + Sage: This aromatic duo builds the flavor base of the filling. If you’re not a fan of sage, you swap it for fresh rosemary.
- Maple syrup: A touch of sweetness from maple syrup amplifies the natural sweet flavor of the squash.
- Pecans: For a nutty, crunchy topping. If making the recipe nut-free, however, you can swap the pecans for pepitas.
- Panko: Helps the topping bake up light and crisp. If making the recipe gluten free, just use your favorite brand of gluten free panko or crushed crackers.
- Parmesan: Adds salty, nutty depth to both the filling and topping. Parmesan cheese also encourages extra browning on the crispy topping.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Roast the squash. Slice the slice lengthwise and coat it in olive oil, salt, and pepper. Arrange on a baking sheet and roast until fork-tender, about 20 to 25 minutes.
Step 2: Caramelize shallots in a skillet over medium heat, about 6 minutes. Stir in garlic and sage and cook 1 more minutes.
Step 3: Scoop out squash and transfer it to a food processor.
Step 4: Add crème fraîche, maple syrup, Parmesan, and a pinch of salt; blend until smooth and creamy.
Step 5: Add caramelized shallots and pulse to combine.
Step 6: Spoon mixture evenly back into squash boats.
Step 7: Prepare topping by combining pecans, panko, Parmesan, and a pinch of salt in a bowl.
Scatter topping over the squash boats and return to the oven for 15 minutes.
Recipe Variations
- Add protein. You can easily transform this twice-baked squash recipe into a full meal by adding browned turkey sausage to the filling before the second bake. (Or, for a vegetarian filling, use a quinoa filling similar to this Stuffed Acorn Squash recipe.)
- Swap the squash. If honeynut isn’t available, use small butternut or acorn squash. Just increase the bake time to ensure the flesh becomes tender enough to scoop.
- Topping alternatives. Use hazelnuts, walnuts, or pepitas in place of the pecans.
- Herb variations. If you’re not a fan of the flavor of sage, swap it for rosemary or fresh thyme. You can also add chopped fresh parsley as a garnish to brighten the topping.
- Dairy-free option. Swap the crème fraîche for coconut cream and the Parmesan for nutritional yeast.
Make-Ahead and Storage Tips
- Make-ahead: Combine the topping ingredients up to 3 hours ahead (keep covered at room temperature). You can also caramelize the shallot mixture up to 1 day ahead. Refrigerate in an airtight container until ready to blend into the roasted squash filling.
- Store: Transfer leftover squash boats to an airtight container and refrigerate for up to 4 days.
- Reheat: Warm in a 350ºF oven for about 15 minutes, until the filling is warm and the topping is crisp again.
Serving Suggestions
- As a holiday side. This twice-baked squash recipe pairs perfectly with classic Thanksgiving and holiday fare: turkey, ham, chicken, or pork tenderloin.
- For a vegetarian meal. Round it out with Wild Rice Pilaf, Roasted Veggie Lentil Salad, or White Bean Soup for added protein.
- Alongside a fresh salad. To brighten the richness of the filling, serve with any of these Thanksgiving Salad Recipes.
More Winter Squash Recipes
Butternut Squash, Kale and White Bean Soup
Thai Butternut Quinoa Salad
Chipotle-Roasted Butternut Squash Tacos (Vegan)
Autumn Delicata Squash Salad
If you try this Twice-Baked Honeynut Squash recipe, snap a photo and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Twice-Baked Honeynut Squash
Equipment
- Large baking sheet
- Small or medium skillet
- Food processor
- Small mixing bowl
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 oven to 425ºF.Slice squash in half, lengthwise, and scoop out seeds. Arrange squash halves on a large rimmed baking sheet and drizzle with 2 Tbsp. extra-virgin olive oil. Season with kosher salt and a few grinds of black pepper to taste. Flip squash halves over so that they are cut side down, and roast for 20 to 25 minutes, until fork tender. (Baking time will largely depend on squash size so check for doneness at the 20-minute mark.)
- Caramelize Shallots. Meanwhile, melt butter in a medium skillet over medium heat. Add shallots and cook, stirring often, until softened and caramelized, about 6 to 7 minutes. (I normally turn down the heat to medium-low after a few minutes to prevent burning.)Add garlic and sage; cook 1 to 2 more minutes, until aromatic. Lightly season with kosher salt and remove pan from heat.
- Prepare Filling. Remove squash from oven and allow to cool slightly. Once cool enough to handle, scoop out most of the flesh, leaving 1/4-inch of the perimeter intact (see photos in post for reference). Place the scooped squash in a food processor. Add crème fraîche, maple syrup, and 3 Tbsp. of the Parmesan. Blend until smooth. Add caramelized shallot mixture and pulse a few more times to combine.Spoon mixture evenly back into the honey nut squash halves.(Note: this mixture should fill the squash boats evenly about two-thirds of the way full. If you prefer them more filled, only fill 5 out of the 6 halves, assuming you started with 3 squashes, and discard the empty one.)
- Prepare Topping. In a small bowl, combine pecans, panko, remaining 3 Tbsp. Parmesan cheese, and 2 Tbsp. extra-virgin olive oil. Add a pinch of salt and mix well to combine.Scatter topping evenly over each filled squash boat. If you prefer a crispy sage garnish (which I highly recommend!), rub any remaining sage leaves in olive oil and scatter them over the pecan topping. (I like to add 1 to 2 sage leaves, depending on size, per squash boat.)
- Bake. Return squash boats to the oven and bake for 15 more minutes, until the filling is warm and topping is golden and crisp. Serve.
Notes
- Make-ahead: Combine the topping ingredients up to 3 hours ahead (store covered at room temperature). You can also caramelize the shallot mixture up to 1 day ahead. Refrigerate in an airtight container until ready to blend into the roasted squash filling.
- Store: Transfer leftover squash boats to an airtight container and refrigerate for up to 4 days.
- Reheat: Warm in a 350ºF oven for about 15 minutes, until the filling is warm and the topping is crisp again.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
