This delectable Honeynut Squash with Brown Butter is the perfect addition to your Thanksgiving or Holiday table. Abundantly sweet, this adorable squash is simply roasted then drizzled with nutty brown butter. Easy and incredibly delicious it will become your all-time favourite side dish.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Ingredients
3 - 4honeynut squash
1tablespoon olive oil
Kosher salt and black pepper
1/2teaspoon sumacoptional
1/2teaspoonAleppo pepperoptional
a few sprigs of thyme
2tablespoonsbutter
2tablespoonstoasted pepitas
flaky saltto taste
Instructions
Preheat the oven to 425°F.
Wash and dry the honeynut squash. Use a large, sharp knife to cut the honeynut squash in half lengthwise. Scoop out the seeds then cut each half into quarters. (See notes for tips on how to cut the squash.)
On a rimmed baking sheet, toss the squash with the olive oil, and season with salt and pepper. Spread in an even layer and sprinkle with sumac and Aleppo pepper, if using. Roast for 25 to 30 minutes, or until very tender when pierced with a fork. (If you prefer to roast the squash in halves as opposed to quarters, see notes for guidance.)
While the squash is roasting, prepare the brown butter. Melt the butter in a small saucepan over medium heat. Continue to cook the melted butter, swirling occasionally, until the foam subsides, the smell is nutty, and the milk solids turn golden-brown, about 3 to 5 minutes. At this point, you want to remove it from the heat so it doesn't continue browning.
Spoon the brown butter over the honeynut squash and top with toasted pepitas and flaky salt, if using.
Notes
How To Cut A Honeynut SquashIf you have cut a butternut squash before, you will cut the honeynut in the exact same way. Thankfully, it is a hundred times easier to slice through a honeynut squash. Here's how you do it:
Start by thoroughly washing the honeynut squash. Remember you are eating the peel so you want to clean it well with warm water. Be sure to also dry it well.
Use a large, sharp knife to cut the honeynut squash lengthwise; start by placing the knife at the base then work your way downward toward the stem.
Scoop out the seeds and the stringy pulp in the cavity hole. I discard the seeds but you can clean and roast them if you wish. To be honest, I find this to be a very laborious task so I prefer to buy pepitas already prepped.
This is just a matter of preference, but you can roast the halved honeynut squash, or you can quarter it as I did for this recipe.
Cook halved squash: If you prefer to leave the squash in half, place it skin-side up on the baking sheet and roast for 15 to 20 minutes longer. Cook' Tip: If you are serving this honeynut squash as an addition to a large spread, I recommend quartering the squash. Halves would be too large and filling. If it is the only side dish you are serving, go ahead and leave it in halves.