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Cozy Brown Butter Honeynut Squash with Crispy Sage

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A simple yet elegant side dish featuring roasted honeynut squash drizzled with nutty brown butter and topped with crispy sage leaves. Perfect for cozy nights and holiday gatherings.

Ingredients

Scale
  • 3 medium honeynut squash (about 2 pounds total)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 4 tablespoons unsalted butter (preferably European-style)
  • 12–15 fresh sage leaves
  • 1 tablespoon maple syrup (optional but recommended)
  • Flaky sea salt for finishing (e.g., Maldon)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the honeynut squash well. Using a sharp chef’s knife, carefully cut each squash in half lengthwise. Scoop out the seeds and stringy bits with a metal spoon.
  3. Place the squash halves cut-side up on a large baking sheet. Drizzle with olive oil and rub all over the flesh and skin. Sprinkle with salt and pepper. Flip them cut-side down.
  4. Roast the squash cut-side down for 15 minutes.
  5. While the squash is roasting, make the brown butter: Cut the butter into even pieces and place in a small saucepan over medium heat. Let it melt completely, then continue cooking, swirling occasionally, until it foams, the foam subsides, and brown specks form at the bottom (about 4-6 minutes). Immediately remove from heat and add the sage leaves; they will sizzle and crisp. After 30 seconds, transfer sage to a paper towel using a slotted spoon. Reserve the brown butter.
  6. After the first 15 minutes, remove the squash from the oven. Carefully flip each piece cut-side up using tongs. Drizzle the brown butter evenly over the squash halves. If using maple syrup, drizzle that over too.
  7. Return to the oven and roast for another 15-20 minutes, until the squash is fork-tender and the edges are caramelized and golden brown.
  8. Remove from the oven and let rest for 2-3 minutes. Transfer to a serving platter, sprinkle with the crispy sage leaves, and finish with a pinch of flaky sea salt. Serve warm.

Notes

Honeynut squash are in season from September to December. If unavailable, substitute with delicata squash (no peeling needed) or small butternut squash (peeled). For best results, use European-style butter for richer browning. The sage must be fresh and completely dry before adding to the butter to ensure crispiness. Leftover squash keeps in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 5-7 minutes.

Nutrition

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

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