Dishing Up the Dirt

twice baked honey nut squash

Honey nut squash.  It’s just the cutest thing really.

Honey nut squash is a winter squash.  It tastes very similar to a butternut squash but is slightly sweeter and a lot smaller.  I love this variety.

Last night I decided to roast these guys and stuff them with some of my favorite things.  Like quinoa, onions, kale, and blue cheese.  The combination of flavors was wonderful.  With every bite you got the sweetness of the squash with the saltiness and tang of the quinoa and blue cheese mixture.

We loved these stuffed squash so much we are making them again tonight for my in-laws.

If you cannot find honey nut squash where you live, butternut will work just fine.  The cooking time may be a bit longer though.

Twice Baked Honey Nut Squash

Prep Time: 15 mins    Cook Time: 30 minss    Serves: 6

  • 3 honey nut squash,(or small butternuts) sliced in half lengthwise, seeded, and hollowed out leaving 1/4 inch on the sides
  • 1 cup quinoa
  • 2 cups veggie stock
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 up kale, stems removed and chopped
  • 1/2 cup gorgonzola cheese, crumbled
  • olive oil
  • salt and pepper


  1. Preheat oven to 400 degrees.
  2. Drizzle squash with a little olive oil. Place squash on an oiled baking sheet cut side down and roast for about 20 minutes. (If using larger butternut squash this process may take longer)
  3. Place 1 cup uncooked quinoa and two cups veggie stock in a pan. Bring to a boil and simmer for about 12-15 minutes, or until quinoa is fully cooked.
  4. Saute' garlic and onion in a few tablespoons of olive oil over medium heat. After about 7 minutes add kale. Continue to cook until kale is bright green and wilted. (about 8 minutes)
  5. Mix your quinoa and kale mixture together (you may have extra quinoa, save it  for a later use)
  6. Take squash out of the oven and scoop a healthy portion of quinoa mixture into each half. Top with a handful of gorgonzola cheese and place back in the oven for about 3-5 minutes, or until cheese is melted.
  7. Serve warm and enjoy!


Use this recipe as a guide and adjust measurements and seasonings to your liking.

Leave a Reply

5 thoughts on “twice baked honey nut squash

  1. Monet says:

    Looks delicious! I have tried the honeynut once, kept the seeds and plan to plant my own vine next month. So you have another cheese suggestion for this recipe other than gorgonzola or bleu?

  2. Kathryn says:

    This was so delicious. My squash were wee and adorable. I could have eaten both halves!

  3. Emilie says:

    Just made this because I bought a honeynut. I’d never seen them before but thought it was cute, and I love butternut. This recipe was sooo yummy, thanks! Lots of healthy foods, and I loved the cheese on it.

  4. Pat says:

    I bought these just like another reader beciase they were so cute
    The recipe is delis ious and will definitely make them again

  5. Pat says:

    Great rexipe. Will definitely make them again

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