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Easy Roasted Honeynut Squash with Brown Butter & Thyme

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This roasted honeynut squash with brown butter and thyme is a simple yet elegant side dish that comes together in under 40 minutes. The squash is roasted to perfection with caramelized edges and a creamy interior, then finished with nutty brown butter and fresh thyme for a flavor that will impress everyone at the table.

Ingredients

Scale
  • 4–6 small honeynut squashes
  • 4 tablespoons (60g) unsalted butter
  • 8–10 sprigs fresh thyme
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 1 teaspoon kosher salt (Diamond Crystal)
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon (15ml) pure maple syrup (optional)
  • Flaky sea salt (like Maldon) for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle of the oven.
  2. Carefully halve each honeynut squash lengthwise from stem to tip using a sharp chef’s knife. Scoop out the seeds and stringy pulp with a spoon.
  3. Place the squash halves cut-side up on a large rimmed baking sheet. Drizzle with olive oil and coat the cut surfaces evenly. Sprinkle with kosher salt and black pepper. If using, drizzle a tiny bit of maple syrup (about ¼ teaspoon) over the cut side of each squash half.
  4. Roast the squash cut-side up for 20 minutes.
  5. While the squash roasts, make the brown butter: Place the unsalted butter in a small, light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter foams, the foam subsides, and brown specks form at the bottom. It will smell nutty and toasty. Immediately remove from heat and pour into a small heat-safe bowl. Add 4-5 sprigs of fresh thyme to the warm butter to infuse.
  6. After 20 minutes, remove the baking sheet from the oven. Using tongs, flip each squash half cut-side down. Return to the oven and roast for another 10 minutes.
  7. Remove the pan again. Flip the squash halves back to cut-side up. Spoon the brown butter and thyme sprigs evenly over each squash half. Return to the oven for a final 10-15 minutes, until the squash is fork-tender and the edges are deeply caramelized.
  8. Remove from the oven and let rest for 2-3 minutes. Transfer to a serving platter. Spoon any remaining brown butter from the pan over the squash. Sprinkle with fresh thyme leaves and a generous pinch of flaky sea salt. Serve warm or at room temperature.

Notes

For the best browning, use a light-colored metal baking sheet. Brown butter can burn quickly, so watch it carefully and remove from heat as soon as it turns golden-amber. If you can’t find honeynut squash, substitute with small butternut squash (peeled and cubed) or delicata squash (halved and seeded). The skin of honeynut squash is edible once roasted. Leftover brown butter can be stored in the refrigerator for up to a week and used for sautéing vegetables or drizzling over popcorn.

Nutrition

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

Find it online: https://cravemila.com/easy-roasted-honeynut-squash-with-brown-butter-and-thyme/