Twice Baked Honeynut Squash

gluten free

Honeynut squash twice baked, cheesy, and topped with crispy bacon for a delicious fall side dish!

I love using honeynut squash bc you can eat the entire thing including the skin, and they are perfect serving sizes! I blended the roasted squash with caramelized onions and sage, ricotta cheese, hot honey and red pepper flakes. Top them with lots of parmesan cheese and some crispy bacon and you have the cutest little holiday side dish!

Here are the Ingredients for these Twice Baked Honeynut Squash:

• Vegetables - Honeycut Squash, Yellow Onion

• Seasonings & Herbs - Thyme, Sage, Red Pepper Flakes, Salt, Black Pepper

• Meat - Bacon

• Dairy - Butter, Ricotta Cheese, Parmesan Cheese

• Pantry - Olive Oil, Hot Honey

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Yield 4

Author Casey Cheek

Prep time

5 Min

Cook time

45 Min

Total time

50 Min

Print

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Twice Baked Honeynut Squash

Honeynut squash twice baked, cheesy, and topped with crispy bacon for a delicious fall side dish!

Ingredients

• 3 honeynut squash, halved and seeds discarded
• 2 tbsp olive oil
• 2 tbsp butter
• 1 small yellow onion, diced
• 2 tbsp fresh sage, chopped
• 1/2 cup ricotta cheese
• 1 tbsp hot honey
• pinch red pepper flakes
• 1/2 tsp + 1/2 tsp salt
• 1/2 tsp + 1/2 tsp black pepper
• 1/4 cup parmesan cheese
• 1/2 cup cooked bacon, chopped into bits

Instructions

1. Preheat oven to 425 F. Place the cut honeynut squash, skin side up on a baking sheet. Drizzle with the olive oil and half the salt and pepper. brush to make sure it's evenly covering the squash. Flip the squash over and bake for 25-30 minutes.
2. Meanwhile, melt the butter in a pan on low heat. Add the diced onions and sage and cook down, stirring occasionally.
3. When the squash is done roasting, let cool for 10 minutes before handling. Using a towel if still hot, scoop out the roasted squash, leaving about 1/2” of the squash in tack to keep the shell in tack.
4. Add the squash to a food processor with the caramelized onions and sage, ricotta cheese, salt, pepper, red pepper flakes, and hot honey. Blend until smooth. Fill 4 of the 6 squash shells with the mixture. Top with parmesan and bake for another 15 minutes until the cheese is bubbly.
5. Sprinkle the bacon over top each squash and serve with more bacon and thyme. Enjoy!

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