Twice Baked Winter Squash (Honey Ginger Balsamic)

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We love twice baking … potatoes, squashes, all of it. It bakes all of the flavors into a integrated soft delicious mass that is warm and homey and satisfying.

This product features a personal favorite seasonal product, Honey Ginger Balsamic Vinegar. We also think of honey and ginger as natural cold strategy which is perfect for the cold weather months, so maybe it is a coincidence that it also is a delicious flavor combination with Fall and Winter foods like squashes and yams.

We made this recipe for for a veggie fan friend and it was a big hit as a main dish too.

Twice Baked Winter Squash


Cut 2 squashes in 1/2 (acorn or delicata are preferred). Bake cut side down in 1 inch of water covered with foil at 375 degrees until just fork tender (45 mins to 1 hour).

While squash is cooking:

  1. chop 2 cups spinach,

  2. slowly cook a medium diced sweet onion and a large peeled and diced honey crisp apple in olive oil until they soft and gooey, and

  3. cook a cup of brown rice in light chicken both.

Scoop out squash from skin. Mix the scooped squash with together all of the following:

  • chopped fresh spinach

  • onion/apple mixture from above

  • brown rice from above

  • 1/3-1/2 cup each of chopped pecans or walnuts,

  • 1/3 cup honey ginger balsamic vinegar, and

  • 1 cup shredded cave aged cheddar cheese (but save about 1/3 for putting on top for melting per below)

Return mixture to squash shells, and put back in the oven for 20 minutes. For the last two minutes, turn up the heat to get a slight roast on the top and then melt a few shreds of cheese on top.

Serve with more honey ginger balsamic for drizzling.