A stunning side dish ready for the holidays or Sunday dinner, these twice-baked honeynut squash are light on ingredients but not on flavor.
2 to 3 small honeynut squash
3 tablespoons unsalted butter
1 tablespoon minced fresh rosemary
1 tablespoons fresh minced sage
1/2 teaspoon salt
½ to ¾ cup breadcrumbs
5 sage leaves, fried
Tips & Tricks: To fry the sage, heat a small amount of oil in a pan. Add the sage and cook until the sage changes color, flipping once. Remove from the skillet and let cool/crisp.
Keywords: twice-baked squash, honeynut squash