• Preheat oven to 400 degrees Fahrenheit and set out a large rimmed baking sheet.

Half and seed your honeynut squash

• Leaving as much of the squash as possible (very important so you have enough "boat" to stuff), lay squashes on their sides and with a sharp, heavy knife, carefully trim off the stem and the bottom ends.
• Set the squash on its now-flat bottom end and cut the squash in half vertically.
• Use a spoon to scoop out the seeds. Discard seeds.

Roast honeynut squash halves

• Place squash halves cut-side-up on your baking sheet. Brush the cut sides of the honeynut squash with olive oil and sprinkle the halves with a pinch of kosher salt. Flip them over so that they are now cut-side down. 
• Roast until the squash can be easily pierced with a fork but isn't too mushy, about 25 minutes.
• Remove squash from the oven and let cool until it can be handled, about 30 minutes.

Prepare the filling & topping

• Once the squash is cool enough to be handled, use a spoon to scoop out the insides of the squash, leaving about a 1/4 inch border of squash to help keep the shells sturdy. Set the shells upright to prepare for the filling.
• Add the cooked squash to a bowl along with the sour cream, chives or scallions, 1/2 teaspoon kosher salt, and white pepper. Combine well with a fork or, if you prefer a smoother filling, you can use a hand mixer. Taste and add more salt and pepper if desired. I use about 3/4 teaspoon salt in the filling but like to call for less in my recipes because tastes differ.
• Spoon the filling into the shells. You will find that you don't have enough filling to fill all the shells. I usually end up with enough for about five, use my five prettiest shells, and discard the rest.
• In a small bowl, mix the panko breadcrumbs with the melted butter and 1/8 teaspoon salt.
• Using a spoon or your clean hands, top the filled squash halves with the breadcrumb mixture.

Bake again!

• Return honeynut squash to the oven and bake for about 15 more minutes, until the filling is heated through and the breadcrumbs are golden brown.

Garnish and serve

• To serve, I like to arrange my squash on a platter with some herbs (like a few snipped sage leaves) or greens (such as arugula) tucked here and there. Garnish honeynut halves with additional chopped chives or scallions (something I forgot in my pics but recommend!)