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Cozy Roasted Honeynut Squash with Brown Butter and Sage

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This roasted honeynut squash with brown butter and crispy sage is the dish that turns squash skeptics into believers. Ready in about 35 minutes with only 10 minutes of hands-on work, it’s simple enough for a weeknight but impressive enough for company.

Ingredients

Scale
  • 2 medium honeynut squashes
  • 4 tablespoons unsalted butter (half a stick)
  • 12–15 fresh sage leaves
  • 1 teaspoon kosher salt, plus more for finishing
  • ½ teaspoon freshly ground black pepper, plus more for finishing
  • Optional: flaky sea salt for finishing

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the middle.
  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. Slice each half into 1-inch thick half-moons.
  3. Place a small skillet or saucepan over medium heat. Add the butter and let it melt completely, swirling occasionally. Continue cooking until the butter foams, then the foam subsides and brown specks form at the bottom (about 3-4 minutes). Remove from heat immediately when it smells nutty and toasty.
  4. Drop the sage leaves into the hot butter. They will sizzle and crisp in about 15-20 seconds. Flip once with a fork, then transfer to a paper towel-lined plate.
  5. Place the squash pieces in a mixing bowl. Pour the warm brown butter over them, including the browned milk solids. Add 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss until evenly coated.
  6. Spread the squash pieces in a single layer on a rimmed baking sheet, ensuring they are not touching.
  7. Roast for 20-25 minutes, flipping each piece after 12 minutes, until the squash is tender and the edges are deep golden brown and caramelized.
  8. Transfer to a serving platter. Crumble the crispy sage leaves over the top. Sprinkle with flaky sea salt and a few grinds of black pepper. Serve immediately.

Notes

Make extra sage leaves—they’re the first to disappear. For best caramelization, don’t crowd the pan. The squash is even better the next day as flavors meld.

Nutrition

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

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