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Perfect Brown Butter Honeynut Squash (Easy Side)

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This roasted honeynut squash is tossed in nutty brown butter, crispy sage, and a touch of maple syrup for a sweet and savory side dish that’s quick, easy, and perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 2 medium honeynut squash (about 1 lb each)
  • 4 tablespoons unsalted butter (1/2 stick)
  • 8–10 fresh sage leaves
  • 1 tablespoon maple syrup, plus more for drizzling
  • 1 teaspoon flaky sea salt, plus more for finishing
  • 1/2 teaspoon freshly ground black pepper
  • Optional garnish: toasted pepitas or pomegranate arils

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Using a sharp chef’s knife, carefully cut each honeynut squash in half lengthwise. Scoop out the seeds and stringy pulp with a spoon. Cut each half crosswise into 1/2-inch thick slices.
  3. Arrange the squash slices in a single layer on the prepared baking sheet, making sure they are not overlapping.
  4. Place the butter in a small skillet or saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. After about 3-4 minutes, the butter will foam and then subside, with golden brown specks forming at the bottom. Immediately remove from heat.
  5. Drop the fresh sage leaves into the hot brown butter; they will sizzle and crisp up in about 15 seconds. Stir in the maple syrup.
  6. Pour the brown butter mixture over the sliced squash. Use a spatula, pastry brush, or your hands to toss and coat each slice evenly. Sprinkle with 1 teaspoon flaky sea salt and the black pepper.
  7. Roast for 20 minutes.
  8. Remove the baking sheet from the oven. Use tongs or a spatula to carefully flip each slice of squash. Return to the oven and roast for another 10-15 minutes, until the squash is tender and deeply caramelized.
  9. Transfer to a serving platter. Drizzle with extra maple syrup if desired, and sprinkle with a pinch of flaky sea salt. Garnish with the crispy sage leaves and optional pepitas or pomegranate arils. Serve warm or at room temperature.

Notes

Watch the butter carefully—it can go from perfect to burnt in about 30 seconds. Cut squash slices evenly for uniform cooking. For best results, use room temperature squash. Double the sage if desired; crispy sage leaves are a favorite. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven for 5-7 minutes.

Nutrition

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

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