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Cozy Brown Butter Honeynut Squash with Sage – Best Easy Side

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This brown butter honeynut squash with sage is a simple yet elegant side dish featuring nutty brown butter, crispy sage, and naturally sweet, creamy squash. Perfect for cozy dinners and holiday tables alike.

Ingredients

Scale
  • 2–3 medium honeynut squash (about 2 pounds total)
  • 4 tablespoons unsalted butter (½ stick)
  • 10–12 fresh sage leaves
  • ½ teaspoon kosher salt (plus more to taste)
  • ¼ teaspoon freshly ground black pepper (plus more to taste)
  • 1 tablespoon maple syrup (optional but recommended)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  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 spoon.
  3. Place each squash half cut-side down on your cutting board and slice crosswise into ½-inch thick half-moons. Try to keep them uniform in thickness.
  4. Place a small skillet or saucepan over medium heat and add the 4 tablespoons of unsalted butter. Let it melt completely, then continue cooking, swirling the pan occasionally. After about 3-4 minutes, the butter will turn a golden amber color with tiny brown specks and smell nutty. Remove from heat immediately.
  5. Drop the fresh sage leaves into the hot brown butter. They’ll sizzle and crisp up almost immediately. Let them cook for about 15-20 seconds, then use a fork to transfer them to a paper towel-lined plate. Set aside.
  6. Place the sliced squash in a large mixing bowl. Pour the warm brown butter over the top (reserve the crispy sage leaves for later). Sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss gently until every piece is coated.
  7. Spread the squash pieces in a single layer on a parchment-lined baking sheet. Make sure they’re not overlapping.
  8. Roast for 20-25 minutes. At the 15-minute mark, flip each piece with a spatula to ensure even browning. The squash is done when a fork slides in easily and the edges are caramelized and slightly crispy.
  9. Transfer the roasted squash to a serving platter. Crumble the crispy sage leaves over the top. If using, drizzle with maple syrup. Add a final sprinkle of flaky sea salt and a few grinds of black pepper if desired. Serve immediately.

Notes

Watch the butter carefully when browning—it can go from perfect to burnt in seconds. Dry the sage leaves thoroughly before adding to the butter. Don’t overcrowd the baking sheet; use two if needed. Save the crispy sage for garnish at the end to keep it crispy. For best texture, serve immediately after roasting.

Nutrition

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

Find it online: https://junomeals.com/cozy-brown-butter-honeynut-squash-with-sage-best-easy-side/