Twice-Baked Honeynut Squash with Sage, Pecan Topping, and Maple Crème Filling Recipe
Twice-Baked Honeynut Squash is a comforting, flavorful dish featuring tender roasted honeynut squash halves filled with a creamy blend of caramelized shallots, garlic, fresh sage, crème fraîche, maple syrup, and Parmesan cheese. Topped with a crunchy pecan and panko crumb mixture, then baked again for a delightful contrast of textures and deep autumnal flavors. Perfect as a hearty side or a vegetarian main.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Squash
- 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
- Prepare Honey Nut Squash: Preheat the oven to 425ºF. Slice the honeynut squash in half lengthwise and scoop out the seeds. Arrange the squash halves cut side down on a large rimmed baking sheet. Drizzle with 2 tablespoons of extra-virgin olive oil and season with kosher salt and freshly ground black pepper. Roast the squash for 20 to 25 minutes, or until fork-tender, checking doneness around 20 minutes as size may vary.
- 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 soften and caramelize, about 6 to 7 minutes. Lower heat to medium-low after a few minutes to prevent burning. Add minced garlic and chopped sage, cooking for an additional 1 to 2 minutes until fragrant. Season lightly with kosher salt, then remove from heat.
- Prepare Filling: Remove the roasted squash from the oven and let cool slightly so you can handle it safely. Scoop out most of the flesh from each half, leaving about a 1/4-inch border intact to maintain shape. Place the scooped squash flesh into a food processor. Add crème fraîche, maple syrup, and half (3 tablespoons) of the grated Parmesan cheese. Blend until smooth. Add the caramelized shallot mixture and pulse a few times to combine evenly. Spoon the filling evenly back into the squash halves, filling them about two-thirds full. If preferred, fill only five halves fully and discard the sixth to avoid overfilling.
- Prepare Topping: In a small bowl, mix together chopped pecans, panko breadcrumbs, the remaining 3 tablespoons Parmesan cheese, 2 tablespoons extra-virgin olive oil, and a pinch of salt. Spread this mixture evenly over each filled squash half. For extra flavor and crispness, rub additional sage leaves with olive oil and scatter them over the pecan topping—about 1 to 2 leaves per squash half depending on size.
- Bake Again: Return the topped squash halves to the oven and bake for another 15 minutes, or until the filling is warmed through and the topping is golden brown and crisp. Remove from oven and serve warm.
Notes
- Roasting time for the squash may vary slightly depending on size; check tenderness at the 20-minute mark.
- Softened cream cheese can be used instead of crème fraîche for a similar creamy texture.
- Caramelizing shallots slowly on medium-low heat prevents burning and deepens flavor.
- Leaving a 1/4-inch border of squash flesh inside the skin helps maintain the shape of the squash "boats" during filling and second bake.
- Adding sage leaves on top before the final bake adds aromatic crispiness that complements the pecan topping.
- To make this recipe vegan, substitute crème fraîche with a vegan cream cheese and omit Parmesan or use a vegetarian hard cheese alternative.