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Cozy Brown Butter Honeynut Squash with Crispy Sage

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This cozy side dish features roasted honeynut squash drizzled with nutty brown butter and topped with crispy sage leaves. It’s quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 2 medium honeynut squash (about 1.5 pounds total)
  • 4 tablespoons unsalted butter (½ stick)
  • 12–15 fresh sage leaves
  • 1 tablespoon pure maple syrup
  • ½ teaspoon kosher salt (plus more for finishing)
  • ¼ teaspoon freshly ground black pepper
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Wash the honeynut squash. Cut each squash in half lengthwise, scoop out seeds and stringy bits, then cut each half crosswise into ½-inch thick half-moons.
  3. In a small bowl, whisk together maple syrup, ½ teaspoon kosher salt, and black pepper. Place squash slices on the prepared baking sheet, drizzle with the maple mixture, and toss to coat. Spread in a single layer.
  4. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
  5. About 5 minutes before the squash is done, start the brown butter. Place a skillet over medium heat and add the butter. Cook, swirling occasionally, until the butter foams, the foam subsides, and golden specks appear at the bottom (about 3-4 minutes). Remove from heat immediately.
  6. Drop the sage leaves into the hot brown butter. They will sizzle and crisp in about 20-30 seconds. Use a slotted spoon to transfer them to a paper towel-lined plate.
  7. Transfer the roasted squash to a serving platter. Drizzle the warm brown butter over the top, scraping out all the toasted milk solids. Arrange crispy sage leaves on top. Sprinkle with flaky sea salt if desired. Serve immediately.

Notes

For best results, roast the squash up to 2 hours ahead and reheat in a 350°F oven for 5-7 minutes. Make the brown butter and crispy sage fresh just before serving. The crispy sage loses its crunch quickly.

Nutrition

Keywords: brown butter, honeynut squash, crispy sage, roasted squash, fall side dish, Thanksgiving side

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