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Cozy Roasted Honeynut Squash with Brown Butter & Thyme

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This cozy roasted honeynut squash with brown butter and thyme is a simple yet elegant side dish that comes together in about 35 minutes. The nutty brown butter and fresh thyme elevate the natural sweetness of the squash, making it perfect for cozy nights or holiday gatherings.

Ingredients

Scale
  • 2 medium honeynut squash (about 1 lb each)
  • 4 tablespoons unsalted butter (56g)
  • 6–8 sprigs fresh thyme
  • 1 tablespoon maple syrup (15ml)
  • 1/2 teaspoon flaky sea salt, plus more for finishing
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup toasted pecans or walnuts, chopped (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. Line a baking sheet with parchment paper or a silicone mat.
  2. Wash the honeynut squash well. Using a sharp chef’s knife, carefully cut each squash in half lengthwise. Scoop out the seeds and stringy pulp with a spoon.
  3. Place each half cut-side down and slice crosswise into 1/2-inch thick half-moons.
  4. In a small saucepan, melt the butter over medium heat. Add the fresh thyme sprigs. Swirl the pan gently as the butter cooks. After about 3-4 minutes, the butter will start to foam and turn golden. When it turns a deep amber color and smells nutty (about 5-7 minutes total), remove from heat immediately.
  5. Arrange the squash slices in a single layer on the prepared baking sheet. Drizzle the brown butter mixture (including the thyme sprigs) evenly over the squash. Use a pastry brush or your hands to coat each piece.
  6. Drizzle the maple syrup over the squash, then sprinkle with 1/2 teaspoon of flaky sea salt and the freshly ground black pepper. Toss gently with your hands to distribute.
  7. Roast for 20-25 minutes, flipping the squash pieces halfway through, until the edges are caramelized and golden brown and the squash is tender when pierced with a fork.
  8. Remove from the oven and let cool for 2-3 minutes on the baking sheet. Transfer to a serving platter, sprinkle with a little more flaky sea salt, and garnish with toasted pecans if using. Serve warm.

Notes

Watch the brown butter carefully—it can go from perfect to burnt in about 30 seconds. Don’t skip flipping the squash halfway through for even caramelization. Avoid overcrowding the baking sheet to ensure proper roasting. For thicker slices, add a few extra minutes to the roasting time. Leftovers keep in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: roasted honeynut squash, brown butter, thyme, fall side dish, easy squash recipe, holiday side dish

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