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Cozy Honeynut Squash with Brown Butter & Sage: Easy Side Dish

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This cozy honeynut squash with brown butter and sage is the side dish that changes minds without even trying. It is sweet, nutty, and a little bit salty, with that brown butter and sage situation that makes everything better.

Ingredients

  • Honeynut squash (about 2 pounds total, halved lengthwise and seeded)
  • Unsalted butter (4 tablespoons, cut into pieces)
  • Fresh sage leaves (about 12-15 leaves)
  • Kosher salt (1 teaspoon, plus more to taste)
  • Black pepper (½ teaspoon, freshly ground)
  • Olive oil (1 tablespoon)
  • Maple syrup (1 tablespoon, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if you want easy cleanup. Place the oven rack in the middle position.
  2. Prepare the squash. Using a sharp chef’s knife, carefully cut each honeynut squash in half lengthwise from stem to tip. Scoop out the seeds and stringy pulp with a large spoon. Discard the seeds or save them for roasting later.
  3. Season the squash. Drizzle the cut sides of the squash with the olive oil. Sprinkle with ½ teaspoon of the kosher salt and ¼ teaspoon of the black pepper. Rub the oil and seasoning into the flesh. Place the squash halves cut-side down on the prepared baking sheet.
  4. Roast the squash. Roast for 20-25 minutes, until the flesh is tender and easily pierced with a fork. The edges should be lightly browned and caramelized.
  5. Make the brown butter. While the squash roasts, place the butter pieces in a small skillet over medium heat. Let the butter melt completely, then continue cooking. Swirl the pan occasionally. The butter will foam up, then subside. Watch for the milk solids at the bottom to turn a golden brown color. This usually takes about 3-4 minutes. It will smell nutty and amazing.
  6. Add the sage. Once the butter is golden brown, immediately add the fresh sage leaves. They will sizzle and crisp up in about 15-20 seconds. Remove the pan from the heat. If you are using the maple syrup, stir it in now.
  7. Finish the dish. Carefully flip the roasted squash halves over so the cut sides face up. Drizzle the brown butter and sage mixture evenly over the squash. Sprinkle with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.
  8. Serve immediately. Transfer the squash to a serving platter. Spoon any extra brown butter from the pan over the top. Serve hot or warm.

Notes

Do not overcrowd the pan. Watch the butter like a hawk. Pat the sage leaves dry. Use a light-colored pan. Let the squash rest for a minute before adding brown butter. Double the sage if you love it.

Nutrition

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

Find it online: https://cooksybite.com/cozy-honeynut-squash-with-brown-butter-and-sage-easy-side-dish/