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Roasted Honeynut Squash with Brown Butter & Sage: Best Fall Side

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This roasted honeynut squash with brown butter and sage is a simple yet deeply satisfying fall side dish. With just a few ingredients and under 35 minutes, you can create a caramelized, nutty, and crispy masterpiece that will steal the show at any gathering.

Ingredients

Scale
  • 2–3 medium honeynut squash
  • 4 tablespoons unsalted butter (1/2 stick)
  • 10–12 fresh sage leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup (optional)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 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 bits with a spoon. No need to peel them. Place the squash halves cut-side up on the prepared baking sheet. Season generously with salt and pepper.
  3. In a small skillet or saucepan over medium heat, melt the butter. Swirl the pan occasionally. After about 3-4 minutes, the butter will start to foam and turn a light golden color. Watch it closely — when you see small brown specks forming at the bottom and it smells nutty, remove it from the heat immediately (about 5 minutes total).
  4. Once the butter is off the heat, drop the sage leaves into the hot butter. They’ll sizzle and crisp up in about 30 seconds. Use a fork or tongs to transfer them to a paper towel-lined plate. Don’t throw away the butter!
  5. Drizzle about half of the brown butter (leaving the browned bits behind) over the cut sides of the squash. Reserve the remaining butter for later. Roast the squash for 20 minutes, cut-side up.
  6. After 20 minutes, carefully flip the squash halves over using tongs or a spatula. Drizzle the remaining brown butter over the cut sides. Roast for another 10-15 minutes, until the squash is fork-tender and deeply golden.
  7. Remove the squash from the oven. Arrange on a serving platter, cut-side up. Crumble the crispy sage leaves over the top. If using optional maple syrup or red pepper flakes, add them now. Serve immediately.

Notes

Don’t crowd the pan; give each squash half breathing room. Brown butter can go from perfect to burnt in seconds—watch closely. Save the brown butter bits (toasted milk solids) for extra flavor. For best results, flip the squash halfway through roasting. If making ahead, reheat in a 350°F oven for 10 minutes and add crispy sage just before serving.

Nutrition

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

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