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Cozy Brown Butter Honeynut Squash with Crispy Sage

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This cozy brown butter honeynut squash with crispy sage is a quick and easy side dish that combines caramelized squash, nutty brown butter, and crispy sage for a deeply comforting flavor. Perfect for fall dinners, Thanksgiving sides, or a quiet night when you need something warm and satisfying.

Ingredients

Scale
  • 2 medium honeynut squashes (about 1.5 lbs / 680g total)
  • 4 tablespoons unsalted butter (56g)
  • 10–12 fresh sage leaves
  • 1 tablespoon maple syrup (optional, 15ml)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. Cut the honeynut squash: Trim off the stem end and bottom of each squash. Stand upright and slice in half lengthwise. Scoop out seeds and stringy bits with a spoon or melon baller.
  3. Cut each half into 1-inch (2.5cm) wide wedges. Aim for uniform thickness for even cooking.
  4. Place wedges in a large bowl. Drizzle with 1 tablespoon olive oil (or melted butter), sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss gently to coat.
  5. Heat a large cast iron skillet over medium heat for 2 minutes. Add squash wedges in a single layer, cut-side down. Sear undisturbed for 3-4 minutes until golden brown.
  6. Transfer skillet to the oven. Roast for 15-20 minutes, flipping halfway, until tender and caramelized (easily pierced with a fork).
  7. While squash roasts, make brown butter: In a small saucepan over medium heat, melt 4 tablespoons unsalted butter. Continue cooking, swirling occasionally, until butter foams, subsides, then foams again. When brown specks form and it smells nutty (about 3-4 minutes), remove from heat immediately.
  8. Add fresh sage leaves to the hot brown butter. They will sizzle and crisp in about 30 seconds. Flip once, then transfer to a paper towel-lined plate.
  9. If using, stir 1 tablespoon maple syrup into the brown butter (it will bubble).
  10. Remove roasted squash from oven. Drizzle brown butter mixture over the wedges. Sprinkle crispy sage leaves on top. Finish with a pinch of flaky sea salt if desired. Serve immediately.

Notes

Don’t skip the sear—it creates a caramelized crust. Watch the brown butter closely; it goes from perfect to burnt in about 15 seconds. Cut wedges evenly for uniform cooking. For best results, serve immediately while the sage is still crispy. Leftover squash can be stored in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 5-7 minutes.

Nutrition

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

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