Print

The Best Crispy Honeynut Squash with Brown Butter (Easy)

crispy honeynut squash with brown butter - featured image
Print Recipe

Perfectly crispy roasted honeynut squash with nutty brown butter and fresh thyme. This easy 30-minute recipe delivers caramelized edges and tender interiors every time.

Ingredients

Scale
  • 4–6 honeynut squash
  • 4 tablespoons unsalted butter (preferably Kerrygold)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt (Diamond Crystal; use 1/2 teaspoon if using table salt)
  • 6–8 sprigs fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • Flaky sea salt (e.g., Maldon) for finishing
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the rack in the middle position.
  2. Wash the honeynut squash well and pat them dry. Trim off the very top and bottom, then cut each squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Do not rinse.
  3. Cut each half into 1/2-inch thick half-moons, keeping them uniform in thickness.
  4. Place the squash slices on a large sheet pan. Drizzle with olive oil and sprinkle with kosher salt and black pepper. Toss with your hands until evenly coated. Spread them out in a single layer with space between each piece (use two pans if needed).
  5. Roast for 15 minutes. Flip each piece using tongs, then roast for another 10-15 minutes until the edges are deeply browned and crispy, and the flesh is tender when pierced with a fork.
  6. While the squash roasts, make the brown butter: Place the butter in a small saucepan over medium heat. Stir constantly with a rubber spatula. The butter will melt, foam, then bubble. After about 4-5 minutes, brown specks will form at the bottom and the butter will smell nutty. As soon as it turns golden-amber, remove from heat immediately and pour into a heat-safe bowl.
  7. Remove the squash from the oven. While hot, drizzle the brown butter over the top. Add fresh thyme leaves (stripped from stems). Toss gently to coat. Sprinkle with flaky sea salt. Serve immediately.

Notes

Do not overcrowd the pan; use two pans if needed. Pat squash dry before seasoning. Brown butter can burn quickly—watch carefully. For best texture, serve immediately. Leftovers can be reheated at 400°F for 5-7 minutes.

Nutrition

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

Find it online: https://prismtaste.com/the-best-crispy-honeynut-squash-with-brown-butter-easy/