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Easy Roasted Honeynut Squash with Brown Butter

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This easy roasted honeynut squash with brown butter is a quick and delicious side dish that comes together in under 40 minutes. The natural sweetness of the squash pairs perfectly with nutty brown butter and crispy sage for a fall-inspired treat.

Ingredients

Scale
  • 2 to 3 honeynut squashes (about 1.5 to 2 pounds total)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon cayenne pepper or red pepper flakes (optional)
  • 3 tablespoons unsalted butter
  • 6 to 8 fresh sage leaves (optional)
  • 1 tablespoon maple syrup or honey
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle position.
  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.
  3. Cut each half into 1-inch thick half-moons or wedges.
  4. In a large mixing bowl, toss the squash wedges with olive oil, salt, pepper, and cayenne (if using) until evenly coated.
  5. Spread the squash pieces in a single layer on a rimmed baking sheet lined with parchment paper or aluminum foil, ensuring they are not touching or overlapping.
  6. Roast for 20 minutes, then flip each piece using a spatula or tongs.
  7. Continue roasting for another 10-15 minutes, until the squash is tender when pierced with a fork and the edges are deep golden brown and caramelized.
  8. While the squash roasts, make the brown butter: In a small skillet or saucepan over medium heat, melt the butter. Swirl the pan occasionally. The butter will foam, then subside, and brown specks will form at the bottom (about 3-5 minutes). Watch carefully to avoid burning.
  9. Once the butter is golden brown and smells nutty, add the sage leaves and cook for about 30 seconds until fragrant and crispy. Remove from heat and stir in the maple syrup or honey (the mixture will bubble).
  10. Transfer the roasted squash to a serving platter. Drizzle the brown butter sauce over the top, distributing the crispy sage leaves. Sprinkle with flaky sea salt if desired. Serve immediately while warm.

Notes

Don’t skip flipping the squash halfway through for even browning. Watch the brown butter carefully—it can go from perfect to burnt in seconds. For a dairy-free version, use vegan butter or coconut oil. The squash skin is edible and becomes tender when roasted.

Nutrition

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

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