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Best Roasted Honeynut Squash with Brown Butter & Sage

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This roasted honeynut squash with brown butter and sage is a simple yet elegant fall side dish. The squash becomes incredibly creamy and tender, while the nutty brown butter and crispy sage add a rich, aromatic finish that will impress any guest.

Ingredients

Scale
  • 2–3 medium honeynut squash
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt (Diamond Crystal preferred)
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup (optional)
  • Flaky sea salt (for finishing, like Maldon)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle of the oven. Line a large baking sheet with parchment paper.
  2. Rinse the honeynut squash under cold water and pat dry. Using a sharp chef’s knife, carefully cut each squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp.
  3. Drizzle the cut sides of the squash halves with olive oil. Use your hands or a brush to coat the flesh evenly. Season generously with kosher salt and black pepper. Place the squash halves cut-side down on the prepared baking sheet.
  4. Roast the squash for 20 to 25 minutes, until the flesh is tender and easily pierced with a fork.
  5. While the squash roasts, make the brown butter. Place a small saucepan over medium heat. Add the 4 tablespoons of unsalted butter. Let it melt completely, swirling the pan occasionally. The butter will start to foam and crackle. After a few minutes, the foam will subside, and you will see little brown specks forming at the bottom of the pan. The butter will smell nutty and toasty. Immediately remove the pan from the heat. Stir in the fresh sage leaves. If using maple syrup, stir it in now. Set a…
  6. Once the squash is tender, carefully remove the baking sheet from the oven. Using tongs, flip each squash half over so they are cut-side up. Drizzle the brown butter and sage mixture evenly over the cut sides of the squash.
  7. Return the baking sheet to the oven and roast for another 5 to 10 minutes, until the squash is glazed and the edges are starting to caramelize.
  8. Remove the squash from the oven and let it rest for 2 minutes. Transfer the squash halves to a serving platter. Spoon any remaining brown butter from the pan over the top. Finish with a generous sprinkle of flaky sea salt. Serve warm.

Notes

Don’t crowd the pan; give the squash halves breathing room to ensure caramelization. Watch the brown butter carefully as it can go from perfect to burnt in seconds. Use a light-colored pan for the butter to easily see the color change. Test squash doneness with a knife; it should slide in with little resistance. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for about 10 minutes.

Nutrition

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

Find it online: https://ovenmila.com/best-roasted-honeynut-squash-with-brown-butter-and-sage/