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Easy Brown Butter Honeynut Squash with Crispy Sage

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Roasted honeynut squash with nutty brown butter and crispy sage leaves. A simple, elegant fall side dish that comes together in about 35 minutes.

Ingredients

Scale
  • 2 medium honeynut squash (about 1.5 pounds total)
  • 4 tablespoons unsalted butter (56g)
  • 12–15 large fresh sage leaves
  • 1 teaspoon kosher salt (Diamond Crystal; use ¾ teaspoon if using Morton’s)
  • ½ teaspoon freshly ground black pepper
  • Optional: flaky sea salt for finishing (like Maldon)
  • Optional: 1 tablespoon maple syrup

Instructions

  1. Preheat oven to 400°F (200°C). Place a rack in the middle position.
  2. Cut each squash in half lengthwise, scoop out seeds and stringy bits. Cut each half crosswise into 1-inch thick half-moons. Do not peel.
  3. In a small skillet or saucepan over medium heat, melt the butter. Continue cooking until it foams, subsides, then foams again and the milk solids turn golden brown and smell nutty (about 3-4 minutes). Remove from heat immediately.
  4. Drop the sage leaves into the hot butter; they will sizzle and crisp in 15-20 seconds. Transfer to a paper towel-lined plate.
  5. Place squash pieces in a large mixing bowl. Pour the warm brown butter over them (reserve crispy sage). Add salt and pepper. Toss until evenly coated.
  6. Arrange squash in a single layer on a rimmed baking sheet. Do not overcrowd. Drizzle any remaining brown butter from the bowl over the top.
  7. Roast for 10 minutes, then flip each piece. Roast for another 10-15 minutes until deep golden-brown edges and fork-tender.
  8. Transfer to a serving platter. Crumble crispy sage over the top. Sprinkle with flaky sea salt if using. Serve immediately.

Notes

Watch the butter carefully—it goes from perfect to burnt in about 30 seconds. Dry sage leaves thoroughly before adding to butter. Cut squash evenly for consistent cooking. Do not overcrowd the pan; use two baking sheets if needed. Use a metal spatula for flipping to preserve the caramelized crust. Best served immediately; edges soften after about 10 minutes.

Nutrition

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

Find it online: https://shimmersnack.com/easy-brown-butter-honeynut-squash-with-crispy-sage/