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Cozy Brown Butter Honeynut Squash with Easy Crispy Sage

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A simple yet elegant fall side dish featuring roasted honeynut squash drizzled with nutty brown butter and topped with crispy sage leaves. Ready in about 35 minutes with just four main ingredients.

Ingredients

Scale
  • 2 medium honeynut squash
  • 4 tablespoons unsalted butter (1/2 stick)
  • 12–15 fresh sage leaves
  • 1 teaspoon kosher salt, plus more for finishing
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup (optional)
  • Flaky sea salt (for finishing, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash and dry honeynut squash. Cut each in half lengthwise. Scoop out seeds and stringy pulp.
  3. Place squash halves cut-side up on the baking sheet. Drizzle or brush with olive oil (mix with maple syrup if using). Sprinkle with 1/2 teaspoon kosher salt and a pinch of black pepper. Flip cut-side down.
  4. Roast for 25-30 minutes, until tender when pierced with a fork. Start checking at 20 minutes.
  5. About 5 minutes before squash is done, melt butter in a medium skillet over medium heat. Cook, swirling occasionally, until butter turns golden brown with dark specks and smells nutty (3-4 minutes).
  6. Immediately add sage leaves to the butter. Cook 10-15 seconds until sizzling and curled. Transfer sage to a paper towel-lined plate.
  7. Remove skillet from heat. Stir in remaining 1/2 teaspoon kosher salt and a pinch of black pepper.
  8. When squash is done, flip halves cut-side up. Drizzle warm brown butter over each half. Let rest 1 minute.
  9. Top with crispy sage leaves and a sprinkle of flaky sea salt. Serve warm.

Notes

Watch the butter carefully—it can go from perfect to burnt in seconds. Dry sage leaves thoroughly before adding to butter. For best results, start browning butter when squash has about 5 minutes left in the oven. Leftover squash can be stored in an airtight container in the refrigerator for up to 3 days; keep crispy sage separate at room temperature.

Nutrition

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

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