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Easy Roasted Honeynut Squash with Brown Butter

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This simple roasted honeynut squash with brown butter is a quick and easy side dish that’s sweet, creamy, and nutty. Perfect for family dinners or holiday tables, it’s made with just a few ingredients and comes together in about 35 minutes.

Ingredients

Scale
  • 4–5 medium honeynut squash
  • 4 tablespoons (60 grams) unsalted butter
  • 1 teaspoon kosher salt (Diamond Crystal recommended)
  • 1/2 teaspoon freshly ground black pepper
  • 8–10 fresh sage leaves (optional)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. Line a large baking sheet with parchment paper or aluminum foil.
  2. Wash the honeynut squash under cold water and pat them dry. Using a sharp chef’s knife, carefully cut each squash in half lengthwise. Use a spoon or measuring spoon to scoop out the seeds and stringy bits from the center.
  3. Place the squash halves cut-side up on the prepared baking sheet. Sprinkle them evenly with the kosher salt and freshly ground black pepper.
  4. Place the unsalted butter in a small saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will start to foam and bubble. After a few minutes, when the butter turns a deep amber color and smells nutty and toasty, remove it from the heat immediately (about 4-5 minutes total). If using fresh sage leaves, add them to the hot butter right after removing from heat.
  5. Using a pastry brush or a spoon, generously brush the brown butter over the cut sides of the squash, including the cavities. If you fried sage leaves, tuck a crispy leaf into each squash half.
  6. Place the baking sheet in the preheated oven and roast for 25-30 minutes, until the edges are caramelized and golden brown and the flesh is tender when pierced with a fork. Halfway through, brush the squash with any accumulated butter from the baking sheet.
  7. Remove from the oven and let cool for 2-3 minutes. If using flaky sea salt, sprinkle a little over the top right before serving. Serve warm, drizzled with any remaining brown butter from the baking sheet.

Notes

For even cooking, choose squash that are similar in size. If using butternut squash instead, peel and cut into chunks; cooking time will be longer (35-40 minutes). The skin of honeynut squash is edible once roasted. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F (175°C) oven for about 10 minutes. This dish can be frozen for up to 3 months.

Nutrition

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

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