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Cozy Brown Butter Honeynut Squash with Sage

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A quick and easy fall side dish featuring sweet honeynut squash, nutty brown butter, and crispy sage. Ready in 35 minutes with just five main ingredients, this recipe is perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 2–3 medium honeynut squash
  • 4 tablespoons unsalted butter (½ stick)
  • 10–12 fresh sage leaves
  • 1 teaspoon kosher salt (plus more to taste)
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup or honey (optional)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Prep the squash: Wash and dry the honeynut squash. Cut off the stem and bottom tip, then slice each squash in half lengthwise. Scoop out seeds and stringy bits. Slice each half into ½-inch thick half-moons.
  2. Season the squash: Place squash slices in a large bowl. Drizzle with 1 tablespoon olive oil or melted butter. Sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss to coat evenly.
  3. Brown the butter: In a large skillet over medium heat, melt 4 tablespoons butter. Swirl occasionally. After 3-4 minutes, the butter will foam, then subside, and golden-brown specks will appear. When it smells nutty and turns amber, remove from heat immediately.
  4. Crisp the sage: Drop fresh sage leaves into the hot brown butter one at a time. Cook 20-30 seconds per side until dark green and slightly translucent. Transfer to a paper towel-lined plate to crisp further.
  5. Cook the squash: Add seasoned squash to the same skillet with the brown butter in a single layer. Cook over medium-high heat 5-6 minutes without moving. Flip and cook another 5-6 minutes until tender and caramelized.
  6. Finish and serve: Transfer squash to a serving platter. Crumble crispy sage over the top. Drizzle remaining brown butter from the pan. Sprinkle with flaky sea salt if desired. Serve immediately.

Notes

Don’t burn the brown butter—remove from heat as soon as it turns amber and smells nutty. For best texture, cut squash into ½-inch thick pieces. If squash isn’t sweet enough, add a drizzle of maple syrup at the end. Leftovers keep in the fridge for up to 4 days and can be frozen for up to 3 months.

Nutrition

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

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