Twice-Baked Honeynut Squash
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.
Servings: 5
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
Serving: 1squash boat | Calories: 420kcal | Carbohydrates: 41g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Sodium: 790mg | Fiber: 8g | Sugar: 12g