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Crowd-Pleasing Honeynut Squash with Easy Maple Brown Butter

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This accidental side dish turned into a crowd favorite—roasted honeynut squash halves are brushed with a luscious maple brown butter and caramelized to perfection. It’s quick, easy, and looks way more impressive than the effort it requires.

Ingredients

Scale
  • 4–6 honeynut squash, halved lengthwise, seeds scooped out
  • 4 tablespoons unsalted butter, cut into pieces
  • 3 tablespoons pure maple syrup
  • 4–5 sprigs fresh thyme, plus more for garnish
  • ½ teaspoon flaky sea salt, plus more for finishing
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ¼ cup toasted pecans or walnuts, roughly chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil. Position the rack in the middle of the oven.
  2. Prepare the squash. Carefully cut each honeynut squash in half lengthwise from stem to tip. Use a sharp chef’s knife and go slow. Scoop out the seeds and stringy bits with a spoon or melon baller. Place the squash halves cut-side up on the prepared baking sheet.
  3. Make the maple brown butter. In a small saucepan over medium heat, melt the butter. Swirl the pan occasionally. After about 3-4 minutes, the butter will start to foam and turn golden. Watch closely—when you see brown specks forming at the bottom and it smells nutty and toasty, remove it from the heat immediately. Stir in the maple syrup, fresh thyme sprigs, ½ teaspoon flaky salt, and black pepper. Give it a quick whisk.
  4. Brush the squash. Using a pastry brush or spoon, generously brush the maple brown butter mixture over the cut sides of the squash. Let it pool slightly in the cavities. Reserve about 2 tablespoons of the mixture for brushing later.
  5. Roast the squash. Place the baking sheet in the oven and roast for 25-30 minutes. Halfway through (around the 12-15 minute mark), brush the squash again with the reserved maple butter mixture. The squash is done when it’s tender all the way through—a fork should slide in easily—and the edges are caramelized and golden brown.
  6. Finish and serve. Remove from the oven. Sprinkle with additional flaky sea salt and fresh thyme leaves. If using, add crushed red pepper flakes and toasted pecans. Serve warm or at room temperature.

Notes

Watch the butter closely when browning—it goes from golden to burnt fast. For even caramelization, flip the squash halves over for the last 5 minutes of roasting. Let cold squash come to room temperature for about 20 minutes before roasting for even cooking. Don’t overcrowd the pan to ensure proper caramelization.

Nutrition

Keywords: honeynut squash, maple brown butter, roasted squash, fall side dish, easy recipe, crowd-pleaser, gluten-free

Find it online: https://tablemira.com/crowd-pleasing-honeynut-squash-with-easy-maple-brown-butter/