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
- Heat your oven to 425˚F. Slice the butternut squash in half, lengthwise, and place cut-side down on a sheet tray covered with parchment paper. Bake until the squash is tender, 25 to 40 minutes, depending on the size of your squash. Remove from the oven, remove the seeds, and scoop the remaining squash into a bowl.
- While the squash bake, place butter in a warm skillet. Let the butter melt and continue stirring while butter foams up. Once brown flecks appear at the bottom of the pan, remove from the heat and stir in the rosemary and sage. Let rest for a few minutes then stir into the bowl of squash. Add the salt and stir to combine everything.
- Transfer the butternut squash filling back into the squash shells. Sprinkle with the breadcrumbs and return the pan to the oven. Bake for 10 to 12 minutes, just enough to brown the tops. Remove from oven and sprinkle with crushed fried sage.
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