Twice Baked Bacon Squash 410x310

Twice Baked Bacon Kabocha Squash


Prep Time

Total Time

Gluten Free


20 min

80 min


This recipe was inspired by a classic American dish, the twice baked potato. I wanted to adapt it and replace the potato with winter squash, one of my favorite seasonal ingredients, and of course utilize the classic ingredient in a twice baked potato: bacon. I chose the kabocha squash, also known as a Japanese pumpkin, for its buttery texture, hints of chestnut flavor, and earthiness to pair with the hickory smoked Jones Dairy Farm bacon.


2 kabocha squash
12 Jones Dairy Farm Dry Aged Hickory Smoked Bacon slices, fat reserved, cut into matchsticks
2 Pink Lady apples, julienne
8 ounces fresh red pearl onions, peeled and trimmed (frozen will work as well)
2 tablespoons chives, minced
2 tablespoons heavy cream
6 ounces crème fraiche
5 tablespoons salted Irish butter
2 shallots, julienne
10 sprigs fresh thyme, chopped
2 teaspoons ground cinnamon
2 tablespoons honey
1/4 teaspoon white pepper
3 teaspoons kosher salt
1 tablespoon olive oil
1 cup water
1/4 cup panko breadcrumbs


Step 1
Set the oven to 375°F. Take the 2 kabocha squash, and trim each squash into 2 pieces, cutting about 3” below the stem, creating a bottom to roast and fill, leaving the smaller piece as the “top” for the squash (think of cutting a traditional pumpkin). Remove the seeds from the squash.

Step 2
Place the 4 pieces of squash in a roasting pan. Season with 1 tsp salt and drizzle with olive oil. Put 1 cup water (or enough to just cover the bottom of the pan) in the bottom of the pan, which will help the squash steam as they cook. Cover the pan with foil.

Chef’s Note: the second squash is being used for the flesh, to be mixed into the filling. Only one squash will be stuffed and presented.

Step 3
Roast the squash for 55-65 minutes, until the flesh is fork tender.

Step 4
Sauté the shallots over medium-low heat, in 2 tablespoons butter, for 8 minutes and add in the fresh thyme and salt. Once soft and cooked down, set aside.

Meanwhile, prepare the garnish for the squash. Render the bacon, starting in a cold pan, for about 8 minutes, until crispy.

Step 5
Once the bacon is rendered, remove it from the pan and reserve the fat, leaving about 1 tablespoon in the pan to sauté the pearl onions. Add in pearl onions to the same pan and cook 5-8 minutes over low heat.

Next, add in apples and cook 2-3 minutes until soft. Set aside.

Step 6
When the squash is tender, scoop out the flesh with a spoon, being careful to not tear the skin of the squash that is being stuffed. Put the flesh into an electric stand mixer (or use a handheld mixer) with the paddle attachment.

Step 7
Add in the heavy cream, crème fraiche, 2 tablespoons butter, 5 tablespoons reserved bacon fat, and cooked shallot. Mix on low speed.

Step 8
Mix in the cinnamon, honey, and white pepper, and mix on medium speed until fully combined. Add in 3 tablespoons cooked bacon, and 2 tsp salt, and mix.

Step 9
Spoon the filling into the bottom half of the squash and smooth with a spatula. Dot the top with the remaining 1 tablespoon butter and sprinkle panko breadcrumbs on top. Broil for 5-8 minutes, until golden.

Step 10
Top the squash with the pearl onion and apple mixture, and finish with the bacon and minced chives.

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