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Cozy Maple Brown Butter Honeynut Squash: Easy Fall Side Dish

maple brown butter honeynut squash - featured image

This cozy maple brown butter honeynut squash is a simple yet impressive fall side dish. With nutty browned butter, sweet maple syrup, and caramelized edges, it’s perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 4 small or 2 large honeynut squash
  • 4 tablespoons (56g) unsalted butter
  • 3 tablespoons (60ml) pure maple syrup
  • ½ teaspoon flaky sea salt, plus more for finishing
  • 4–5 sprigs fresh thyme
  • ¼ teaspoon freshly ground black pepper
  • 1 cinnamon stick (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each honeynut squash in half lengthwise. Scoop out seeds and stringy bits.
  3. In a small saucepan over medium heat, melt butter. Swirl occasionally until it foams and turns golden with brown specks, about 4-5 minutes. Remove from heat immediately.
  4. Add maple syrup, ½ teaspoon flaky salt, and black pepper to the browned butter. Whisk until smooth.
  5. Place squash halves in a mixing bowl, cut-side up. Pour browned butter mixture over them and toss gently to coat.
  6. Arrange squash cut-side up on the prepared baking sheet. Tuck thyme sprigs and cinnamon stick (if using) around the squash. Drizzle any remaining glaze over tops.
  7. Roast for 35-40 minutes, basting with pan juices halfway through, until fork-tender and edges are caramelized.
  8. Remove from oven and let rest 5 minutes. Discard thyme and cinnamon. Transfer to a platter, spoon pan juices over top, and sprinkle with additional flaky salt.

Notes

For extra caramelization, broil for the last 2 minutes, watching carefully to prevent burning. Honeynut squash skin is edible and softens during roasting. If using butternut squash, peel and cut into 1-inch cubes; roast 5-10 minutes longer. For a vegan version, substitute butter with coconut oil or vegan butter.

Nutrition

Keywords: honeynut squash, maple brown butter, fall side dish, roasted squash, easy side dish, Thanksgiving side