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Cozy Honeynut Squash with Brown Butter and Sage

Cozy Honeynut Squash with Brown Butter and Sage - featured image
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Roasted honeynut squash gets caramelized and tender, then drizzled with nutty brown butter and crispy sage. This simple, elegant side dish comes together in under 40 minutes and is perfect for fall gatherings or a cozy weeknight meal.

Ingredients

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

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Carefully cut each honeynut squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon.
  3. Place the squash halves cut-side up on the prepared baking sheet. Drizzle with olive oil, then sprinkle with kosher salt and black pepper. Rub the oil and seasoning all over the cut sides and skin. If using, drizzle maple syrup over the cut sides.
  4. Place the squash cut-side down on the baking sheet. Roast for 20 minutes.
  5. After 20 minutes, carefully flip the squash halves cut-side up. Return to the oven and roast for another 10-15 minutes, until tender and easily pierced with a fork, and the edges are starting to brown and crisp up (total roasting time: 30-35 minutes).
  6. While the squash finishes roasting, make the brown butter. Place the butter in a medium skillet over medium heat. Let it melt completely, then gently swirl the pan. The butter will foam, then subside. After about 3-4 minutes, the milk solids at the bottom will turn a golden brown and the butter will smell nutty. Immediately add the fresh sage leaves; they will sizzle and crisp up in about 30 seconds. Remove the pan from the heat.
  7. Transfer the roasted squash halves to a serving platter. Spoon the brown butter and crispy sage leaves over the top. Finish with a generous sprinkle of flaky sea salt. Serve immediately.

Notes

For a dairy-free version, use high-quality vegan butter or ghee. If you don’t have fresh sage, fresh thyme or rosemary can be substituted. For a touch of heat, add a pinch of red pepper flakes to the brown butter. To make ahead, roast the squash up to 2 days in advance and reheat in a 350°F oven for 10 minutes; make the brown butter fresh before serving.

Nutrition

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

Find it online: https://ariaappetite.com/cozy-honeynut-squash-with-brown-butter-and-sage/