Ingredients

  • 2 small (about 1 lb. each) butternut squash or honeynut squash
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • ¾ cup finely chopped Honeycrisp apple
  • 3 small cloves garlic, minced
  • 1 tablespoon chopped fresh sage
  • ¾ cup whole-wheat panko breadcrumbs
  • ¼ cup chopped toasted pecans

Ready In 75 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Place rack in upper third of oven. Preheat oven to 400 degrees F.
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Step 2

  • Cut squash in half lengthwise; scoop out and discard seeds and stringy pulp.
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Step 3

  • Sprinkle the cavities with 1/4 teaspoon each salt and pepper. Coat a rimmed baking sheet with cooking spray.
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Step 4

  • Place the squash halves cut-side down on the prepared baking sheet. Roast until tender when pierced with a fork, about 45 minutes.
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  • Length: 45 minutes

Step 5

  • Remove from oven and let cool for 10 minutes.
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  • Length: 10 minutes

Step 6

  • Switch oven to broil.
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Step 7

  • Heat oil in a large skillet over medium-high heat.
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Step 8

  • Add onion, celery, apple, garlic, sage and the remaining 1/4 teaspoon each salt and pepper. Cook, stirring often, until the vegetables are tender, 8 to 10 minutes.
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  • Length: 8 minutes

Step 9

  • Remove from heat; stir in panko and pecans.
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Step 10

  • When the squash halves are cool enough to handle, gently scoop 2 to 3 tablespoons of flesh from each half, and coarsely chop.
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Step 11

  • Add the chopped squash to the vegetable mixture, stirring to combine. Divide the vegetable mixture evenly among the squash cavities. Broil until lightly browned, 3 to 4 minutes.
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  • Length: 3 minutes

Step 12

  • Serve immediately.