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Cozy Brown Butter Honeynut Squash with Crispy Sage

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Tender honeynut squash roasted until caramelized, then drizzled with nutty brown butter and topped with crispy sage leaves. A quick and easy fall side dish that’s perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 2 medium or 3 small honeynut squash
  • 4 tablespoons unsalted butter (about 56 grams)
  • 10–12 fresh sage leaves
  • 1 teaspoon kosher salt, plus more for finishing
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup (optional but recommended)
  • ¼ teaspoon red pepper flakes (optional)
  • Flaky sea salt for finishing (like Maldon)
  • 1 tablespoon olive oil (or melted butter for extra richness)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash the honeynut squash well. Using a sharp chef’s knife, trim off the stem end. Slice the squash crosswise into ½-inch thick rings. Scoop out seeds with a spoon if needed.
  3. Arrange the squash rings in a single layer on the prepared baking sheet. Drizzle with about 1 tablespoon of olive oil (or melted butter). Sprinkle with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Toss gently to coat, then spread back into a single layer. Do not overcrowd the pan.
  4. Roast for 15 minutes. Flip each ring over, then roast for another 10-15 minutes until tender and edges are golden brown (total 25-30 minutes).
  5. While the squash roasts, make the brown butter: Place 4 tablespoons unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally. After 3-4 minutes, the butter will foam and then subside, with golden specks forming at the bottom. The butter will smell nutty and toasty.
  6. As soon as the butter is golden and fragrant, add the fresh sage leaves. They will sizzle immediately. Cook for about 30 seconds, flipping once, until dark green and crispy. Transfer crispy sage leaves to a paper towel-lined plate.
  7. Remove the saucepan from heat. Stir in the maple syrup (if using) and red pepper flakes (if using). Whisk to combine. Taste and add a pinch of salt if needed.
  8. When the squash is done, transfer rings to a serving platter. Drizzle the brown butter sauce generously over the top. Arrange crispy sage leaves on top. Finish with a sprinkle of flaky sea salt and a few cracks of fresh black pepper.
  9. Serve immediately while the brown butter is warm and the sage is crispy.

Notes

Watch the butter carefully as it browns; it can go from perfect to burnt in seconds. Do not crowd the baking sheet to ensure caramelization. Dry sage leaves thoroughly before adding to butter. Season in layers for best flavor. Make extra crispy sage as it shrinks and is highly coveted.

Nutrition

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

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