I saw the cutest little squash the other day at the store and I knew I had to make them. They were Honeynut squash, a new breed developed at Cornell University, are about the size of a baking potato and several times sweeter than standard Butternut squash. When I saw them I immediately thought of baked potatoes so I knew I wanted to make twice-baked squash out of them.
Since the Honeynut is already sweet, I didn’t think adding sugar was a good idea. Instead I countered the sweetness with salty and tangy flavors. This twice-baked goes the Gouda, nutty brown butter, tangy yogurt and lots of sage route and then the whole thing gets topped off with crunchy bread crumbs. A Twice-Baked Honeynut tastes of comfort and warmth. The flavors speak to Autumn and cold crisp air. Making these is easy; you can make them ahead of time, and even freeze them before their final baking (when frozen they are slightly saggy after baking, but the tastes are the same). I also tested this recipe with Butternut squash and it was also delicious. The butternut was not as sweet, and took a little longer to cook, but butternut is certainly more widely available so I wanted to make sure it was a good match. I suspect that this would work well with any sweet winter squash such as Buttercup, Acorn, Delicata and Carnival.
I served these with sauteed turkey cutlets one time, oven-fried chicken another and with nothing more than a salad for lunch one day. Every way was a delicious hit. Enjoy!
- 2 pounds Honeynut or Butternut Squash (about 3 Honeynut or 1 medium Butternut)
- 4 tablespoons butter
- 1 tablespoon finely minced fresh sage
- 2 eggs
- 4 ounces shredded Dutch Aged Gouda cheese (about 2 cups)
- 1/4 cup plain yogurt
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- pinch nutmeg
- 1 1/2 cups fresh breadcrumbs
- Preheat oven to 375 degrees. Wash the outsides of the squash and cut lengthwise down the middle. Use a spoon to scoop out the seeds and place cut side down on a parchment-lined baking sheet. Bake until tender and a knife easily slides into the squash, about 25 minute for Honeynut and 40 minutes for Butternut. Remove from the oven and allow to cool.
- While the squash is baking melt the butter in a small saucepan over medium heat. Add the minced fresh sage and cook slowly until the butter is chestnut color. Immediately pour the butter into another dish and allow to cool slightly.
- Toss one tablespoon of the sage browned butter with the breadcrumbs and set aside. Scoop the insides of the squash into a mixing bowl being careful not to break the skin of the squash. Mash the squash and add the remaining butter, the eggs, cheese, yogurt, salt, pepper and nutmeg. Spoon the mixture back into the squash shells. Mound the breadcrumbs on top of the squash.
- Reduce the oven temperature to 350 degrees. Return the squash to the oven and bake until the breadcrumbs are golden brown and the squash is slightly set and hot throughout, about 15 minutes for Honeynut and 25 minutes for Butternut. Serve hot.
- The squash can be made ahead of time and baked for the second time right before serving. Make your breadcrumbs from a strudy bread like a baguette or sourdough for a coarse crumb that will toast better.