Name: Twice Baked Honeynut Squash Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 5 pes. Honeynut Squash; 2 tbsp olive oil; ½ tbsp salt; ¼ tbsp black pepper; ¼ cup mascarpone cheese; ½ tbsp maple syrup; tbsp cinnamon; ¼ cup chopped walnuts or pecans; ¼ cup fresh sage leaves for flavor; ¼ cup grated Parmesan cheese

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Twice Baked Honeynut Squash Recipe on this cold day, what else do you want if it’s hot on your plate? If this food is available on the plate in the evening or afternoon then nothing else is needed.

Honeynut Squash Like many of your butternut squash recipes, this recipe is best known for its sweet, nutty flavor and smooth, creamy texture. When it is well-fried until soft, it becomes the perfect base for a rich and delicious filling. Let’s make this recipe more delicious with cheese and different kinds of vegetables.

Squash is guaranteed to be cooked through and has a better flavor profile when baked twice. A first bake helps the squash to soften and highlight its natural sweetness; a second bake melts the cheese and crisps the edges, creating a delightful treat.

What is a honeynut squash?

Honeynut squash is a winter vegetable just like your sweet pumpkin. Honeynut squash is a lot like your sweet pumpkin, but this sweet squash is much smaller, about 6 inches long. This is your orange color. People got it for cooking in the 1980s.

Honeynut Squash As delicious as your passion, this honeynut squash is rich in vitamins A and C, which are crucial for immunity, skin health and vision.

Honeynut squash can be cooked in many ways. Honeynut squash you can eat roasted, you can eat it boiled if you want, you can eat it in soups, stews, pasta dishes and even mix seamlessly into desserts.

Ingredients for Twice Baked Honeynut Squash

All the ingredients needed to make this delicious Twice Baked Honeynut Squash Recipe are – 4 honeynut squashes, about 2 pounds each. Additionally, gather 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup mascarpone cheese. For extra sweetness, add 1 1/2 tablespoons maple syrup and 1/4 teaspoon cinnamon. Add 1/4 cup chopped walnuts or pecans and 1/4 cup fresh sage leaves for flavor. Finally, complete the recipe with 1/4 cup of grated Parmesan cheese.

how to cook Twice Baked Honeynut Squash Recipe

First, wash these squashes well and cut them in half.
(Remember here that the squashes should be of equal size so that all squashes cook the same amount of time during cooking or so that all squashes take the same amount of time. Approximately each squash will weigh 500g or 300g. )

First, set the oven temperature to 400 degrees Fahrenheit or 200 degrees Celsius. . Then place your cut squashes in it.

Before serving these squashes, cut them in half lengthwise and remove the seeds. Add olive oil and salt and pepper.

Roast these squashes well for 30-35 minutes or until soft. When they become soft, flip again and fry for about 5 minutes

After cooking these squashes, remove the squashes from the oven and let it cool down a bit.

When slightly cool, scoop out the flesh of the squash, leaving a thin border around the edges.

Combine the squash, almonds, bread crumbs, Parmesan cheese, and herbs in a medium-sized bowl. Then add salt and black pepper to your taste
.

Then stuff the mixture back into the squash shell.

Return the stuffed squash halves to the baking sheet and bake for another 15 to 20 minutes or until golden brown.

Twice Baked Honeynut Squash Recipe

Twice Baked Honeynut Squash Recipe on this cold day, what else do you want if it's hot on your plate? If this food is available on the plate in the evening or afternoon then nothing else is needed.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Side Dish

Cuisine American

Servings 5

Calories 250 kcal

Ingredients

5 pes. Honeynut Squash
2 tbsp olive oil
½ tbsp salt
¼ tbsp black pepper
¼ cup mascarpone cheese
½ tbsp maple syrup
tbsp cinnamon
¼ cup chopped walnuts or pecans
¼ cup fresh sage leaves for flavor
¼ cup grated Parmesan cheese

Instructions

First, wash these squashes well and cut them in half. (Remember here that the squashes should be of equal size so that all squashes cook the same amount of time during cooking or so that all squashes take the same amount of time. Approximately each squash will weigh 500g or 300g. )
First, set the oven temperature to 400 degrees Fahrenheit or 200 degrees Celsius. . Then place your cut squashes in it.
Before serving these squashes, cut them in half lengthwise and remove the seeds. Add olive oil and salt and pepper.
Roast these squashes well for 30-35 minutes or until soft. When they become soft, flip again and fry for about 5 minutes
After cooking these squashes, remove the squashes from the oven and let it cool down a bit.
When slightly cool, scoop out the flesh of the squash, leaving a thin border around the edges.
Combine the squash, almonds, bread crumbs, Parmesan cheese, and herbs in a medium-sized bowl. Then add salt and black pepper to your taste.
Then stuff the mixture back into the squash shell.
Return the stuffed squash halves to the baking sheet and bake for another 15 to 20 minutes or until golden brown.

Video

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