Roasted Honeynut Squash with Brown Butter

Simply roasted honeynut squash finished off with a brown butter drizzle and crunchy toasted pepitas before serving. A quick and tasty vegetarian side dish.

I recently picked up two honeynut squash and stumbled upon a recipe on Sandra Valvasorri’s site that sounded really tasty. Honeynut squash looks similar to a mini butternut squash but they have a deeper and sweeter orange flesh. Roasting enhances the natural flavor of these delicious honeynut squash and adding a drizzle of brown butter & a sprinkling of toasted pumpkins seeds before serving makes this dish extra special. This roasted honeynut squash with brown butter paired nicely with steak, roasted tomatoes, and steamed artichokes.

How to Make Roasted Honeynut Squash with Brown Butter

Preheat the oven to 425 degrees.

Halve the honeynut squash lengthwise then scoop out the seeds. Cut each half into quarters.

Toss the honeynut squash wedges with olive oil then season well with sea salt, freshly cracked black pepper, and Aleppo pepper, to taste. Place on a rimmed baking sheet skin side down. Add a small fresh thyme sprig to each wedge.

Roast in the oven for 20-25 minutes, or until the flesh is very tender when pierced with a fork.

Meanwhile, make the brown butter by melting the butter over medium heat in a small saucepan, stirring often. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Remove from the heat immediately and pour into a small dish; set aside until needed. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily. 

Drizzle the top of each wedge with some brown butter and a sprinkling of toasted pepita seeds and flaky salt. Serve immediately. Enjoy.