Honeynut Squash (roasted and stuffed)

Roasted Honeynut squash with quinoa kale stuffing.

3.97 from 27 votes

Honeynut Squash (roasted and stuffed)

Sweet, nutty honeynut halves roast until the edges caramelize, then go to the table plain or stuffed with mushrooms, kale and Parmesan under a crunchy breadcrumb top.

Course Side Dish

Cuisine American

Keyword kale, mushrooms, squash, stuffed squash

Dietary Restrictions Egg Free, Gluten-Free, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings halves

Calories 174.21kcal

Author Lisa Lotts

Ingredients

For the squash

4 whole honeynut squash cut into halves
1 tablespoon olive oil
1 pinch salt
1 pinch black pepper

For the Stuffing

1 cup cooked quinoa at room temperature
1 tablespoon olive oil
8 ounces finely diced mushrooms
½ medium onion diced
1 clove garlic minced
½ teaspoon salt
½ teaspoon pepper
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes Optional, skip if you don't like it spicy.
1½ cups finely chopped kale leaves tough stems removed, finely chopped
¾ cup Parmigiano Reggiano freshly grated

BREADCRUMB TOPPING (optional)

½ cup fresh breadcrumbs
drizzle of olive oil

US Customary - Metric

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

FOR ROASTED STUFFED HONEYNUT SQUASH:

Cut 4 whole honeynut squash in half, vertically. Scoop out the seeds with a spoon. Drizzle the cut sides with 1 tablespoon olive oil and brush it into the flesh. Sprinkle 1 pinch salt and 1 pinch black pepper. Place the squash halves onto the baking sheet, cut side down, and roast for 20 minutes.

FOR THE STUFFING:

Meanwhile in a medium skillet, heat 1 tablespoon olive oil over medium heat and add 8 ounces finely diced mushrooms and ½ teaspoon salt.
Sauté for 4-5 minutes, until the fungi release their liquid, then stir in ½ medium onion, 1 clove garlic, ½ teaspoon pepper, 1 teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes.
When the mixture is aromatic and the onions are softened, stir in 1½ cups finely chopped kale leaves and reduce heat to a low simmer. Cover with the lid and steam the kale until it wilts, about 1 minute.
Remove from the heat, stir in 1 cup cooked quinoa and ¾ cup Parmigiano Reggiano, and stir until combined. Set aside.
Once the squash has cooked for 20 minutes, flip them, so the cut side is up and fill the cavities with the stuffing and sprinkle with ½ cup fresh breadcrumbs. Add a drizzle of olive oil over the crumbs and bake for an additional 10 minutes.
If the breadcrumbs need additional browning, turn on the broiler and cook until the breadcrumbs start to brown (about a minute or two).

FOR PLAIN ROASTED HONEYNUT SQUASH:

Roast the squash for 30 minutes, cut side down until a sharp knife pierces the thickest part and slides out easily without catching.

Video

Notes

You can serve with a little extra parmesan if you like.

Make Ahead:

You can make the stuffing up to 2 days ahead and refrigerate it in an airtight container.
Fill par-roasted squash with the cold stuffing and add 5-8 minutes to the final roast so the filling heats through.

Storage:

Storing whole squash: Keep whole, uncut honeynut in a cool, dry spot (not the fridge) for up to 2 weeks. It doesn’t keep as long as butternut, so use it sooner rather than later.
Stuffed: store upright in an airtight container so the filling stays put. Refrigerate for 3-4 days.
Plain roasted: refrigerate in an airtight container for up to 4 days, or scoop out the flesh and refrigerate for soups and purees.

Reheating:

Reheat in a 350-375° F oven until it's heated through, about 15 minutes.
If the breadcrumbs have gotten soggy after a few days in the fridge, sprinkle on fresh crumbs and drizzle with a bit more olive oil.

Freezing:

Raw: halve or slice, remove the seeds and freeze in an airtight container or zip-top bag for up to 2 months.
Roasted flesh: scoop it out, mash it and freeze for up to two months for soup or puree.
Don’t freeze the stuffed squash. The filling turns soggy when it thaws.

Nutrition