Caramelized Honey Nut Squash with Sage Brown Butter

Roasted squash on a platter with sage and butter.

5 from 3 votes

Caramelized Honey Nut Squash with Sage Brown Butter

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.

Prep Time10

Cook Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 391kcal

Author: Leigh Anderson

Ingredients

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

Instructions

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.

Notes

Ingredient Notes and Substitutions:

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.

Storing and Re-heating Leftovers:

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.

Nutrition