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Twice-Baked Honeynut Squash with Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 17 reviews
  • Author: Madison
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 5 squash boats
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Twice-Baked Honeynut Squash is a cozy fall side dish featuring creamy, aromatic squash halves filled with a blend of caramelized shallots, sage, crème fraîche, and maple syrup, then topped with a crunchy pecan and Parmesan crust. Perfect for holiday dinners or any autumn gathering, this recipe delivers comforting flavors with a delightful texture contrast.

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

  1. Prepare Honey Nut Squash: Preheat oven to 425ºF. Slice squash in half lengthwise and scoop out seeds. Arrange squash halves on a rimmed baking sheet and drizzle with 2 Tbsp. olive oil. Season with kosher salt and black pepper. Flip halves cut side down and roast for 25 minutes until fork tender, checking at 20 minutes for doneness.
  2. Caramelize Shallots: While squash roasts, melt butter in a medium skillet over medium heat. Add shallots and cook, stirring often, until softened and caramelized, about 6 to 7 minutes. Reduce heat to medium-low if needed to prevent burning. Add garlic and sage; cook 1 to 2 minutes until fragrant. Lightly season with salt and remove from heat.
  3. Prepare Filling: Remove squash from oven and cool slightly. Scoop out flesh leaving 1/4-inch of perimeter intact. Place scooped flesh in a food processor with crème fraîche, maple syrup, and 3 Tbsp. Parmesan. Blend until smooth. Add caramelized shallot mixture and pulse to combine. Spoon filling evenly back into squash halves, filling about two-thirds full.
  4. Prepare Topping: In a bowl, combine pecans, panko, remaining 3 Tbsp. Parmesan, 2 Tbsp. olive oil, and a pinch of salt. Mix well. Scatter topping evenly over filled squash. For crispy sage garnish, rub extra sage leaves with olive oil and scatter over the topping.
  5. Bake: Return squash to oven and bake 15 minutes until filling is warm and topping is golden and crisp. Serve warm.

Notes

  • This dish makes for a wonderful holiday or Thanksgiving side, showcasing cozy fall flavors and textures.
  • Crème fraîche can be substituted with softened cream cheese for a similar creamy texture.
  • If you prefer more filling in the squash, fill only five halves and discard the sixth.
  • Caramelizing shallots gently over medium-low heat prevents burning and enhances sweetness.
  • Use fresh sage leaves for garnish for a crispy, aromatic finish.

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

Find it online: https://heartyfoodie.com/twice-baked-honeynut-squash-with-pecans-recipe/