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Easy Honeynut Squash with Brown Butter Sage

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This easy honeynut squash with brown butter and sage is a quick, delicious side dish that converts even the most stubborn squash skeptics. Roasted until tender and caramelized, then drizzled with nutty brown butter and crispy sage, it’s the perfect fall recipe for weeknights or holiday gatherings.

Ingredients

Scale
  • 4 medium honeynut squashes (about 1 to 1.5 pounds total)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 tablespoons unsalted butter (½ stick)
  • 12–15 fresh sage leaves
  • Flaky sea salt for finishing (optional)
  • Parmesan cheese for serving (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. Line a large rimmed baking sheet with parchment paper or foil.
  2. Using a sharp chef’s knife, 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 surfaces and skin. Flip the squash halves so they are cut-side down.
  4. Roast for 20 minutes. The squash should be starting to soften and the skin should look slightly wrinkled.
  5. While the squash roasts, make the brown butter: Place the unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter turns a golden-amber color and smells nutty (about 4-5 minutes). Immediately remove from heat. Add the fresh sage leaves to the hot butter; they will sizzle and crisp in about 30 seconds.
  6. After 20 minutes, remove the baking sheet from the oven. Using tongs, carefully flip each squash half cut-side up. Pour or brush the brown butter mixture evenly over the cut surfaces, making sure each half gets some crispy sage leaves. Reserve a tablespoon or two for drizzling at the end if desired.
  7. Return the baking sheet to the oven and roast for another 15-20 minutes, until the squash is tender and caramelized (a fork slides in easily and edges are golden-brown).
  8. Remove from the oven and let rest 2-3 minutes. Transfer to a serving platter, drizzle with any remaining brown butter, and sprinkle with flaky sea salt and freshly grated Parmesan if using. Serve hot or warm.

Notes

Don’t overcrowd the pan; give squash space to caramelize. Watch brown butter closely—it goes from perfect to burnt in 30 seconds. For extra crispy sage, fry leaves separately. Use a metal spatula to flip tender squash. Don’t skip the flaky sea salt at the end.

Nutrition

Keywords: honeynut squash, brown butter, sage, roasted squash, fall side dish, easy recipe, vegetarian, gluten-free

Find it online: https://clunkcook.com/easy-honeynut-squash-with-brown-butter-sage-45-mins/