Ahhhh, (insert loud girly squeak here.) How cute are these roasted stuffing stuffed honeynut squash! I found huneynut quash at Trader Joe’s a few weeks ago and I am completely obsessed. They taste amazing and cook up quickly but mostly I just love the little teeny tiny one-person serving size they come in. It’s like having an adorable squishy baby squash. Anyway…
None of us here are big fans of sweet squash. And I honestly can’t even fathom how the whole brown-sugar marshmallow-topped sweet potato and squash phenomenon even started. But then I’m the kind of girl that will eat pretzels over chocolate any day hands down so maybe that explains it. But this roasted stuffing stuffed honeynut squash recipe really hits the spot. Especially on cold fall nights. It goes especially well with white cheddar mac and cheese. And I’m willing to bet that even if you are the type of girl who chooses chocolate every time and loves marshmallows on squash, you’ll still think this recipe is pretty good. ‘Cause basically, it is.
Stuffing Stuffed Huneynut Squash
salty and savory moist stuffing fills these honeynut squash for the perfect fall treat.
- 2 honeynut squash
- 1 oz pancetta
- 1 very small shallot diced small
- 2-3 fresh sage leaves chopped
- 2 end slices of good bread diced ¼ inch
- 4 oz vegetable stock + extra if needed
- salt and black pepper to taste
Preheat oven to 400°f
Add pancetta to a small heavy-bottomed skillet over medium-low heat. Render the fat and add the shallot. Cook until translucent.
Turn the heat up to high. Add sage and bread and fry, stirring often, until the bread is dry and just starting to crisp. About 3-4 minutes.
Turn off the heat and add ½ cup of the vegetable stock. Leave it to soak into the bread mixture.
Meanwhile, prepare the squash by cutting them in half lengthwise and scooping out all the pulp and seeds. Place the squash cut side up in a foil-lined baking dish.
Scoop an even amount of stuffing into the bowl of each squash pressing it down to compress it slightly. Drizzle with a tablespoon or two of the extra vegetable stock to fill all the empty spaces. Salt and pepper to taste and cook 20-25 minutes until the tops of the stuffing and edges of squashes are golden brown.
Let cool slightly before serving.
If you try this recipe be sure to let me know what you thought and tag @amessybunkitchen in any social media posts.