I threw a pumpkin themed dinner party to kick off October and this was the side dish I chose for the menu. It’s so much and uses one of my favorite sweet and starchy hybrid squashes: the honey nut squash.
Twice Baked Honey Nut Squash
Ingredients
- 12 honeynut squashes halved and seeds removed
- 1/2 cup goat cheese softened
- 1 tablespoon fresh rosemary chopped
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 teaspoon fresh thyme plus extra for topping
- 6 slices Gruyère cheese
- Olive oil for roasting
Directions
- Preheat your oven to 400°F (200°C). Slice each honeynut squash in half lengthwise and scoop out the seeds. Arrange the halves cut-side up on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes or until tender.
- Once roasted, allow the squash to cool slightly. Scoop out the flesh from 6 of the squash halves (these will be discarded). For the remaining 6 halves, scoop out the flesh, leaving a thin layer inside the shell to keep them intact.
- In a bowl, mash the scooped-out squash flesh. Add 1/2 cup goat cheese, rosemary, nutmeg, thyme, salt, and pepper. Mix until smooth and well-combined.
- Fill each squash shell with the goat cheese mixture, spooning it in generously.
- Place a slice of Gruyère cheese over each stuffed squash half.
- Switch your oven to the broil setting. Place the stuffed squashes under the broiler for 2-4 minutes, or until the Gruyère melts and turns golden brown.
- Remove from the oven, and top with additional thyme and freshly cracked black pepper before serving. Enjoy this dish as a perfect fall side!
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
I made this for a fall pot luck party and they were a hit! Reheated great.
I dm’ed Skyler about this recipe and if I could make it ahead of time for a party and she kindly gave me all the instructions to do it. These did NOT disappoint!!! I was shocked all I had to do was make them the day before and broil right before serving. Highly recommend making them!