Traditional Melanzane a Funghetto (Neapolitan Eggplant with Tomatoes)
Gorgonzola Stuffed Honey Nut Squash
Gorgonzola Stuffed Honey Nut Squash
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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
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Honey nut squash is a hybrid of butternut and buttercup squash — it’s smaller, naturally sweeter, and has a deeper, more concentrated flavor.
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You can roast it cut side down for softer, caramelized edges or cut side up for a slightly firmer texture.
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Gorgonzola dolce (sweet) gives a milder, creamier flavor, while piccante adds more tang and sharpness.
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This dish can be prepared ahead — simply roast the squash, then stuff and reheat before serving.
Variations
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Pear and Walnut Twist – Add thinly sliced pear or apple to the filling before baking for a sweet contrast to the gorgonzola.
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Pancetta Crunch – Sprinkle crisped pancetta or prosciutto bits over the top for a savory, Italian touch.
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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
This Gorgonzola Stuffed Honey Nut Squash is an elegant Italian-inspired side dish that celebrates the sweet, creamy flavor of roasted honey nut squash. Filled with creamy Gorgonzola, toasted walnuts, herbs, and a drizzle of honey, it's the perfect balance of sweet and savory. Whether served as a holiday side or a light vegetarian main course, this recipe is simple enough for weeknights yet impressive enough for entertaining.
Ingredients
- 2 small honey nut squash, halved lengthwise and seeded
- 3 Tbsp. olive oil, divided
- Salt and freshly ground black pepper, to taste
- ½ cup crumbled gorgonzola cheese
- ¼ cup chopped walnuts, toasted
- 1 Tbsp. fresh sage, finely chopped
- 1 Tbsp. fresh rosemary, finely chopped
- Optional: drizzle of honey for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 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.
- Roast for 25–30 minutes, or until tender and lightly caramelized.
- 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.
- 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.
- Return to the oven for 5–7 minutes, just until the cheese melts and the herbs crisp slightly.
- Finish and serve: Drizzle with the remaining olive oil (and a touch of honey if you like a sweet-salty balance). Serve warm.
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