Gorgonzola Stuffed Honey Nut Squash

  • Loriana Shea
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Gorgonzola Stuffed Honey Nut Squash

When honey nut squash starts showing up at the market, I know fall has truly arrived. Smaller and sweeter than butternut squash, honey nut has a rich, caramel-like flavor and silky texture that makes it perfect for roasting. I love pairing it with creamy gorgonzola, toasted walnuts, and the earthy aroma of sage and rosemary. When roasted together, these simple ingredients turn into a rich and comforting dish that’s both rustic and refined — an easy yet impressive recipe for a cozy dinner, elegant side, or even a holiday table centerpiece.

Things to know about this Gorgonzola Stuffed Honey Nut Squash

  • Honey nut squash is a hybrid of butternut and buttercup squash — it’s smaller, naturally sweeter, and has a deeper, more concentrated flavor.

  • You can roast it cut side down for softer, caramelized edges or cut side up for a slightly firmer texture.

  • Gorgonzola dolce (sweet) gives a milder, creamier flavor, while piccante adds more tang and sharpness.

  • This dish can be prepared ahead — simply roast the squash, then stuff and reheat before serving.

Variations

  1. Pear and Walnut Twist – Add thinly sliced pear or apple to the filling before baking for a sweet contrast to the gorgonzola.

  2. Pancetta Crunch – Sprinkle crisped pancetta or prosciutto bits over the top for a savory, Italian touch.

  3. Herbed Ricotta Swap – Replace gorgonzola with a mixture of ricotta, Parmesan, and chopped herbs for a milder, creamy alternative.

Love cozy fall flavors? Try my Roasted Butternut Squash Gnocchi or my roasted butternut squash soup  next — both bring that same rich, comforting sweetness of the season to your table.

Gorgonzola Stuffed Honey Nut Squash
Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 2 honey nut squash, halved lengthwise and seeded

  • 3 tablespoons olive oil, divided

  • Salt and freshly ground black pepper, to taste

  • ½ cup crumbled gorgonzola cheese

  • ¼ cup chopped walnuts, toasted

  • 1 tablespoon fresh sage, finely chopped

  • 1 tbsp. fresh rosemary, finely chopped

  • Optional: drizzle of honey for serving

  • 2 honey nut squash, halved lengthwise an seeded

  • 2 Tbsp. sugar
  • 1 Teaspoon cinnamon

  • 3 tablespoons olive oil, divided

  • Salt and freshly ground black pepper, to taste

  • 1 cup crumbled gorgonzola cheese

  • 1 cup chopped walnuts, toasted

  • 1 tablespoon fresh sage, finely chopped

  • 1 teaspoon fresh rosemary, finely chopped

  • Optional: drizzle of honey for serving

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Prepare the squash: Brush the cut sides with 2 tablespoons olive oil and season with, sugar, cinnamon, salt and pepper. Place cut side down on the baking sheet.

  3. Roast for 25–30 minutes, or until tender and lightly caramelized.

  4. Prepare the filling: Toast the walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant. Crumble the gorgonzola and chop the herbs.

  5. Assemble: Flip the roasted squash halves cut side up. Fill the centers with gorgonzola and toasted walnuts, then sprinkle the sage and rosemary over the top.

  6. Return to the oven for 5–7 minutes, just until the cheese melts and the herbs crisp slightly.

  7. Finish and serve: Drizzle with the remaining olive oil (and a touch of honey if you like a sweet-salty balance). Serve warm.

  9. Second
  10. And so on

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