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Perfectly Roasted Brown Butter Honeynut Squash Recipe

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This crowd-pleasing brown butter honeynut squash recipe features caramelized squash halves glazed with nutty brown butter, maple syrup, and crispy sage. It’s an easy, impressive side dish perfect for entertaining.

Ingredients

Scale
  • 2 to 3 medium honeynut squash (about 2 pounds total), halved lengthwise and seeds scooped out
  • 4 tablespoons unsalted butter (½ stick)
  • 2 tablespoons pure maple syrup
  • 8 to 10 fresh sage leaves
  • ¼ teaspoon red pepper flakes (optional)
  • ½ teaspoon flaky sea salt (for finishing)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup toasted pecans or walnuts, chopped (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper.
  2. Prepare the honeynut squash: Carefully halve each squash lengthwise using a sharp chef’s knife. Scoop out the seeds and stringy bits with a large spoon. Place the squash halves cut-side up on the prepared sheet pan.
  3. Start the brown butter: In a small saucepan over medium heat, melt the 4 tablespoons of unsalted butter. Once melted, swirl the pan occasionally. The butter will start to foam, then the milk solids will begin to turn golden brown at the bottom. This takes about 4 to 5 minutes. When you see golden brown specks and smell a nutty aroma, remove the pan from heat immediately. Stir in the fresh sage leaves—they’ll sizzle and crisp up in about 30 seconds.
  4. Make the glaze: To the brown butter and sage, add the 2 tablespoons of maple syrup, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes (if using). Stir everything together.
  5. Brush the squash: Using a pastry brush, generously brush the brown butter mixture all over the cut sides of the squash halves. Reserve any leftover glaze for basting later.
  6. Roast the squash: Place the sheet pan in the preheated oven and roast for 20 minutes. After 20 minutes, remove the pan and brush the squash again with any remaining brown butter mixture. Flip the squash halves over so they’re cut-side down.
  7. Finish roasting: Return the pan to the oven and roast for another 10 to 15 minutes, until the squash is fork-tender and the edges are deeply caramelized. Total roasting time is about 30 to 35 minutes.
  8. Rest and garnish: Remove the sheet pan from the oven and let the squash rest for 5 minutes. Sprinkle with flaky sea salt and the crispy sage leaves. If using toasted pecans, scatter them over the top now.
  9. Serve immediately: Transfer the squash to a serving platter or leave it on the sheet pan for a more casual presentation.

Notes

For best results, don’t rush the brown butter—use medium heat and remove from heat as soon as you see golden brown specks. Cut squash evenly for uniform cooking. Flip squash cut-side down halfway through for caramelized edges. Add flaky sea salt after roasting for crunchy texture. Can prep squash and brown butter up to 24 hours in advance.

Nutrition

Keywords: brown butter honeynut squash, roasted squash, fall side dish, Thanksgiving side, easy squash recipe, maple sage squash

Find it online: https://spoonluma.com/perfectly-roasted-brown-butter-honeynut-squash-recipe/