This simple side dish incorporates the perfect balance of sweet and salty. Roasted with maple syrup then drizzled with brown butter and crispy sage, Caramelized Honey Nut Squash is cozy winter cooking at its finest.
New on the culinary scene, Honey Nut Squash is a hybrid version of butternut squash created by plant breeder Michael Mazourek. Developed at the behest of Chef Dan Barber to be a better, more flavorful version of butternut squash, honey nut squash are super-sweet and nutty, with a hint of caramel flavor. They roast beautifully too!
Savory brown butter and sage really makes this recipe shine and takes only a couple minutes to make on the stovetop. Serve Caramelized Honey Nut Squash at your next dinner party, and don’t tell anyone it was so easy.
Ingredients You’ll Need:
Here’s everything you need to make this recipe: honey nut squash, olive oil, butter, maple syrup and fresh sage leaves.
*See recipe card for additional notes and ingredient substitutions.*
Recipe Step by Step:
Step 1. Roast the Squash
Halve the squash lengthwise then use a large spoon to scoop out and discard the seeds and stringy pulp. Toss the squash halves with olive oil, maple syrup and salt. Roast until tender and caramelized.
Step 2. Make the Sage Brown Butter
While the squash is in the oven make the sage brown butter in a small sauté pan or sauce pot. Be careful not to burn it!
Step 3. Serve
Pile the roasted squash onto a large plate or platter. Drizzle with the brown butter and sage leaves. Serve warm!
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Caramelized Honey Nut Squash with Sage Brown Butter
- 3 small honey nut squash halved lengthwise, seeded
- 3 tablespoons olive oil
- 1/4 cup maple syrup
- 6 tablespoons butter
- 6-8 large sage leaves
- salt and pepper
- Preheat the oven to 425°. Place the squash halves on a baking sheet then drizzle with olive oil, maple syrup and a generous pinch of salt. Toss to coat. Bake for 25-30 minutes, turning once, until the squash is golden in spots and completely tender.
- While the squash is in the oven melt the butter in a small sauce pan over medium-low heat. As soon as the butter begins to foam and turn a pale golden color, add the sage leaves then continue cooking, until the butter turns fully golden brown and the sage leaves darken and become fragrant, about 1-2 minutes. Turn off the heat, season with pinch of salt.
- Transfer the roasted squash to a large platter or plate, pour the brown butter and sage leaves overtop. Serve warm.
- Honey Nut Squash: Any winter squash can be substituted in this recipe just be sure to adjust the cook time to accommodate larger varietals.
- Maple Syrup: Honey or brown sugar would also work.
- Sage: Fresh rosemary can be used in place of sage.
- Leftover squash can be stored covered, in the refrigerator for up to 5 days. Reheat in a preheated 350 F oven for 5-10 minutes.