Twice-Baked Honeynut Squash – Kitchen Treaty Recipes

Have you heard of honeynut squash? It’s an up-and-comer, and my prediction is that if you haven’t heard about it, you will – and honeynut squash recipes are going to be all over the place before we know it.

Honeynut squash is like a baby butternut – at barely two pounds each, you can hold them comfortably in the palm of your hand. Honeynut squash’s petite size makes it perfect for roasted squash for just one or two. And, after familiarizing myself with this this sweet and velvety squash, I knew I had to make a twice-baked version, because those half shells make for perfect individual portions.

This Twice-Baked Honeynut Squash is perfect for your Thanksgiving table (or anytime!) With sour cream and chives or scallions, it takes its cue from classic twice-baked potatoes. The tangy sour cream pairs perfectly with the ultra-creamy, mild and sweet squash. A bit of white pepper lends a hint of heat but without the black speckles. And the panko breadcrumb topping gives a satisfying buttery crunch to the whole situation.

Plus, the presentation is just cute!

Okay, so here’s where I go into annoying teaser mode. I’ve been working on a HUGE new project that I am super, duper excited about. I created this recipe awhile ago for that project, but darnit, I just can’t bring myself to wait for it to be ready before I share this recipe on Kitchen Treaty. Thanksgiving is this week, after all – and I needed to share it now. (No, it’s not a cookbook! But it is going to be awesome. A little weird. But a lot awesome.)

So back to Twice-Baked Honeynut Squash. Here’s what we’ve got:

Twice-Baked Honeynut Squash Ingredients

• Honeynut squash in all its gloriousness: Four of them! Even though you only end up with five or six half-shells once the filling cooks down.
• Sour cream: Because every twice-baked and stuffed situation needs sour cream! Feel free to sub in a vegan version if you prefer.
• Chives or chopped scallions
• Kosher salt and ground white pepper
• Panko bread crumbs: For the irresistible topping
• Olive oil (for roasting the squash) and butter (for the panko topping)

How to Make Twice-Baked Honeynut Squash

First, you roast up your honeynut squash. Then, you scoop out the squash, leaving enough around the edge of your shell so that the cooked shell holds up. Mix the squash with your sour cream, chives, salt, and pepper – so simple! – then stuff your squash shells and top with your buttery panko. Bake some more until the breadcrumbs are golden, arrange on a platter with some pretty herbs, and dive in!

Honeynut squash is still a little hard to find. I’ve seen it at my local Sprouts Market and Whole Foods. My advice is, if you see it, grab it! You never know when you see it again and trust me when I say it is worth it.

Honeynut squash is still a little hard to find. I’ve seen it at my local Sprouts Market and Whole Foods. My advice is, if you see it, grab it! You never know when you see it again and trust me when I say it is worth it.

Here’s the full, printable recipe!

More stuffed squash recipes from Kitchen Treaty

Wild Rice & Lentil Stuffed Delicata Squash

White Pizza Stuffed Zucchini Boats

Thai Peanut Spaghetti Squash Boats (with chicken or tofu)

Chili Cheese Stuffed Spaghetti Squash

White Pizza Stuffed Spaghetti Squash

Twice-Baked Honeynut Squash

Petite honeynut squash – a smaller, sweeter, smoother knockoff of butternut – whipped smooth, served up in its own shell, and topped off with buttery panko breadcrumbs. Can’t beat the flavor OR the presentation!

• 4 each honeynut squash (about 2 pounds each)
• 2 tablespoons olive oil
• 1/2 + 1/8 teaspoon kosher salt (divided)
• 1/3 cup sour cream (or vegan sour cream)
• 3 tablespoons minced chives (plus a few extra for garnish; can substitute minced scallions)
• 1/4 teaspoon ground white pepper (can substitute normal black pepper but there will be specks)
• 1/4 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted (or vegan butter)

Half and seed your honeynut squash

• Leaving as much of the squash as possible (very important so you have enough “boat” to stuff), lay squashes on their sides and with a sharp, heavy knife, carefully trim off the stem and the bottom ends.

• Set the squash on its now-flat bottom end and cut the squash in half vertically.

• Use a spoon to scoop out the seeds. Discard seeds.

Roast honeynut squash halves

• Place squash halves cut-side-up on your baking sheet. Brush the cut sides of the honeynut squash with olive oil and sprinkle the halves with a pinch of kosher salt. Flip them over so that they are now cut-side down.

• Roast until the squash can be easily pierced with a fork but isn’t too mushy, about 25 minutes.

• Remove squash from the oven and let cool until it can be handled, about 30 minutes.

Prepare the filling & topping

• Once the squash is cool enough to be handled, use a spoon to scoop out the insides of the squash, leaving about a 1/4 inch border of squash to help keep the shells sturdy. Set the shells upright to prepare for the filling.

• Add the cooked squash to a bowl along with the sour cream, chives or scallions, 1/2 teaspoon kosher salt, and white pepper. Combine well with a fork or, if you prefer a smoother filling, you can use a hand mixer. Taste and add more salt and pepper if desired. I use about 3/4 teaspoon salt in the filling but like to call for less in my recipes because tastes differ.

• Spoon the filling into the shells. You will find that you don’t have enough filling to fill all the shells. I usually end up with enough for about five, use my five prettiest shells, and discard the rest.

• In a small bowl, mix the panko breadcrumbs with the melted butter and 1/8 teaspoon salt.

• Using a spoon or your clean hands, top the filled squash halves with the breadcrumb mixture.

Garnish and serve

• To serve, I like to arrange my squash on a platter with some herbs (like a few snipped sage leaves) or greens (such as arugula) tucked here and there. Garnish honeynut halves with additional chopped chives or scallions (something I forgot in my pics but recommend!)

Calories: 133kcal, Carbohydrates: 3g, Protein: 1g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 21mg, Sodium: 354mg, Potassium: 35mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 399IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 0.2mg