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Cozy Honeynut Squash with Maple Brown Butter

honeynut squash with maple brown butter - featured image
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A cozy side dish of roasted honeynut squash with a sweet and nutty maple brown butter glaze, inspired by a beloved farm-to-table restaurant. Perfect for fall gatherings or a comforting weeknight dinner.

Ingredients

Scale
  • 4 medium honeynut squash
  • 4 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons pure maple syrup
  • 8–10 fresh sage leaves
  • ½ teaspoon salt, plus more for finishing
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup chopped pecans or walnuts (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.
  2. Cut each honeynut squash in half lengthwise. Scoop out seeds and stringy bits.
  3. Place squash halves cut-side up on the baking sheet. Drizzle with olive oil (about 1 tablespoon total), sprinkle with ¼ teaspoon salt and black pepper. Rub oil and seasoning all over the squash, including the skin.
  4. Roast squash cut-side down for 20 minutes.
  5. While squash roasts, make the brown butter: Place 4 tablespoons unsalted butter in a small saucepan over medium heat. Melt and cook, swirling occasionally, until butter foams, then subsides and brown specks form (about 4-5 minutes). Remove from heat immediately when it smells nutty and turns golden amber.
  6. Stir in 2 tablespoons maple syrup, fresh sage leaves, and remaining ¼ teaspoon salt. Let sit for 1 minute.
  7. After 20 minutes, remove baking sheet from oven. Flip squash cut-side up. Brush or spoon brown butter mixture over cut surfaces, distributing sage leaves evenly.
  8. Return to oven and roast another 12-15 minutes until squash is tender and edges are caramelized. If using nuts, sprinkle on during the last 5 minutes.
  9. Remove from oven and let rest 2-3 minutes. Transfer to a platter, spoon remaining brown butter from pan over top, and finish with flaky sea salt and fresh black pepper. Serve warm.

Notes

For best results, use cold butter for browning and watch it carefully to prevent burning. Roasting squash cut-side down first creates deeper caramelization. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in the oven at 350°F for 8-10 minutes.

Nutrition

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

Find it online: https://flurpchef.com/cozy-honeynut-squash-with-maple-brown-butter/