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Perfect Brown Butter Honeynut Squash with Easy Balsamic Glaze

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Tender, caramelized honeynut squash roasted to perfection and finished with a nutty brown butter and sweet-tangy balsamic glaze. This easy side dish comes together in about 30 minutes and is impressive enough for company yet simple enough for a weeknight.

Ingredients

Scale
  • 2–3 small honeynut squash, halved lengthwise and seeded
  • 4 tablespoons unsalted butter, cut into pieces
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 4–5 sprigs fresh thyme, plus more for garnish
  • Flaky sea salt (such as Maldon), for finishing
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Wash the honeynut squash well. Cut each squash in half lengthwise from stem to tip. Scoop out the seeds and stringy bits with a spoon.
  3. Place the squash halves cut-side up on the prepared baking sheet. Drizzle with olive oil and use your hands or a brush to coat the cut surfaces evenly. Season lightly with salt and pepper. Flip the squash halves cut-side down onto the baking sheet.
  4. Roast the squash for 20-25 minutes, until a fork slides easily into the thickest part of the flesh. The skin should be slightly wrinkled and the edges caramelized. Rotate the pan halfway through if needed.
  5. While the squash roasts, make the brown butter and glaze. In a small saucepan over medium heat, add the butter pieces. Let them melt completely, then continue cooking, swirling the pan occasionally. The butter will foam, then subside. Watch for brown specks to form at the bottom and a nutty aroma. Remove from heat immediately when it turns a golden amber color (about 5-7 minutes from melting).
  6. Add the balsamic vinegar and maple syrup to the saucepan with the brown butter. Whisk to combine. Return the pan to medium-low heat and let it simmer gently for 3-4 minutes, stirring occasionally, until the glaze thickens and becomes syrupy (coats the back of a spoon). Remove from heat and stir in the fresh thyme sprigs.
  7. When the squash is done roasting, remove from the oven. Carefully flip each piece cut-side up using tongs. Brush or drizzle the brown butter balsamic glaze generously over each squash half. Let the glaze soak in for a minute.
  8. Sprinkle with flaky sea salt and a few fresh thyme leaves. Serve immediately while the squash is still hot and the glaze is glossy.

Notes

For extra caramelization, after glazing, pop the squash back under the broiler for 1-2 minutes. Watch carefully so the glaze doesn’t burn. The glaze will thicken as it cools; if it gets too thick, add a teaspoon of water and whisk. Leftover squash can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5-7 minutes.

Nutrition

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

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