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Quick Brown Butter Honeynut Squash with Sage (Easy 20-Minute Side)

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A fast and flavorful side dish featuring caramelized honeynut squash in nutty brown butter with crispy sage. Ready in just 20 minutes, it’s perfect for weeknights yet elegant enough for special occasions.

Ingredients

Scale
  • 2 medium honeynut squash (about 1 pound each)
  • 3 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon maple syrup (optional)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Rinse the honeynut squash under cool water and pat dry. Using a sharp chef’s knife, carefully cut each squash in half lengthwise. Scoop out the seeds and stringy fibers with a spoon and discard.
  2. Sprinkle the cut sides of the squash halves with kosher salt and freshly ground black pepper.
  3. Place a large skillet over medium-high heat and let it get hot for about 1 minute.
  4. Add the butter to the hot skillet. Swirl the pan occasionally until the butter melts, foams, and then the foam subsides, and you see little brown specks forming at the bottom. The butter will smell nutty and toasty, about 2-3 minutes.
  5. Drop in the fresh sage leaves; they will sizzle and crisp up almost immediately. Swirl the pan to coat them in the butter, then use tongs to transfer the sage leaves to a small plate. Set aside for garnish.
  6. Carefully place the squash halves cut-side down in the browned butter. Cook undisturbed for 4-5 minutes, until the cut sides are deeply golden brown and caramelized.
  7. Flip the squash halves over so they are cut-side up. Reduce the heat to medium-low and cover the skillet with a lid or foil. Cook for 6-8 minutes, until the squash is tender all the way through (easily pierced with a fork).
  8. Remove the lid and turn off the heat. Drizzle any remaining browned butter from the pan over the cut sides of the squash.
  9. Transfer the squash halves to a serving platter, cut-side up. Crumble the crispy sage leaves over the top. If using, add flaky sea salt or a drizzle of maple syrup. Serve hot, warm, or at room temperature.

Notes

Don’t overcrowd the pan; cook in batches if needed. Pat the squash dry before searing to ensure good caramelization. Watch the brown butter carefully—it can go from perfect to burnt in seconds. The crispy sage is fragile; handle gently.

Nutrition

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

Find it online: https://twinkletaste.com/quick-brown-butter-honeynut-squash-with-sage-easy-20-minute-side/