This Brown Butter Sage Honeynut Squash features crispy-edged, tender honeynut squash drizzled with nutty brown butter and sage for an irresistible fall side dish. Add creamy Boursin cheese and a scatter of pomegranate seeds, and you've got a recipe that's both elegant and so comforting!
Browned butter sage honeynut squash is one of my favorite elevated fall and holiday side dishes! Each component of this easy recipe creates a super flavorful dish that is a definite crowd pleaser, perfect for Thanksgiving or Christmas!
I sliced the squash just like I would slice my hasselback potatoes. When you slice them thin without going all the way through, the rich brown butter can make its way into each slice. The roasted honeynut squash gets super sweet when roasted, and I added some creamy Boursin cheese and those little pops of pomegranate, for the perfect combination of sweet, savory, creamy, and fresh.
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Ingredients
- Honeynut Squash: A smaller, sweeter cousin of butternut squash. If unavailable, substitute small butternut squash or delicata squash.
- Salt & Pepper: To taste!
- Butter: Butter will get perfectly brown and caramelized in the pan, creating a sage brown butter to add loads of flavor.
- Sage: Fresh sage leaves infuse the brown butter sauce with a cozy, herby flavor.
- Pomegranate Seeds: Sprinkled on top when serving, pomegranate seeds offer a pop of color and flavor.
- Boursin Cheese: Crumbled up, Boursin cheese adds a creamy texture here.
See recipe card for quantities.
How to Make Brown Butter Sage Honeynut Squash
Step 1: Peel the skin off your honeynut squash. Cut them in half, lengthwise, and scoop out the seeds. Place two chopsticks on each side of the honeynut squash and slice 1cm slices, stopping when your knife hits the chopstick so you don't cut it all the way through. Repeat for all honeynut squash.
Step 2: Drizzle the honeynut squashes in oil and season with salt and pepper. Rub thoroughly to ensure all sides are coated.
Step 3: Roast in the oven at 425F for 25-35 minutes or until honeynut squash is soft and tender. Roasting time will vary, depending on the size of the honeynut squash. Remove from the oven and set aside.
Step 4: To make the brown butter sage, in a pan over medium-low heat, melt your butter. Stir occasionally and allow to foam. When butter is foaming or sizzling, add sage leaves. Swirl gently to coat the sage leaves and continue to watch the butter until it turns a light brown and smells nutty. Turn off the heat and continue stirring as the residual heat will continue to brown the butter.
Step 5: To assemble, drizzle brown butter sage sauce over the honeynut squash. Top with pomegranate seeds, Boursin cheese, and crispy sage leaves. Enjoy!
Top Tips
- Use chopsticks as cutting guides when creating those hasselback cuts! I just place two chopsticks on either side, and cut all the way down to the chopsticks. This will help you to achieve even, partial slices without cutting through.
- Watch the butter carefully when browning – it can go from perfect to burnt quickly!
- Let squash cool slightly before adding Boursin to prevent immediate melting, but serve this dish warm.
Substitutions & Variations
This brown butter sage honeynut squash recipe is actually very versatile! You can make any of these swaps as you prefer:
- Cheese: Replace Boursin with goat cheese or ricotta mixed with herbs!
- Pomegranate: Swap pomegranate seeds for toasted pine nuts or pepitas. You want something that will add a bit of contrast in texture.
- Want it sweet? Add a drizzle of honey or maple syrup for extra sweetness
- Herbs: Use rosemary or thyme instead of sage for a different aromatic profile. Just allow the herbs to cook in the brown butter, and then remove the rosemary and don't serve it on top, since it doesn't have a pleasant texture. The flavor will infuse into the butter beautifully!
Storage Suggestions
You can store any leftover squash in an airtight container in the refrigerator for up to 3-4 days! Just reheat in the microwave or in the oven until heated through and serve. I recommend storing just the squash and sage and then garnishing again when you serve.
Frequently Asked Questions
Honeynut squash is very similar to butternut squash, but it is smaller, sweeter, and a bit more tender! I like to use honeynut squash here, but you can definitely opt for butternut squash. Cooking time may be longer since it is larger!
Definitely! Roast the squash up to 24 hours ahead. Then, make the brown butter and reheat gently. Add toppings just before serving!
Look for a light amber color and nutty aroma. Small brown bits should form at the bottom of the pan. Once that happens, take it off the heat because it can burn quickly at that point.
More Recipes to Try
Brown Butter Sage Honeynut Squash
Ingredients
- 4 honeynut squash
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon butter
- small bunch of sage
- pomegranate seeds
- Boursin cheese
Instructions
- Peel the skin off your honeynut squash. Cut them in half, lengthwise, and scoop out the seeds. Place two chopsticks on each side of the honeynut squash and slice 1cm slices, stopping when your knife hits the chopstick so you don't cut it all the way through. Repeat for all honeynut squash.
- Drizzle the honeynut squashes in oil and season with salt and pepper. Rub thoroughly to ensure all sides are coated.
- Roast in the oven at 425F for 25-35 minutes or until honeynut squash is soft and tender. Roasting time will vary, depending on the size of the honeynut squash. Remove from the oven and set aside.
- To make the brown butter sage, in a pan over medium-low heat, melt your butter. Stir occasionally and allow to foam. When butter is foaming or sizzling, add sage leaves. Swirl gently to coat the sage leaves and continue to watch the butter until it turns a light brown and smells nutty. Turn off the heat and continue stirring as the residual heat will continue to brown the butter.
- To assemble, drizzle brown butter over the honeynut squash. Top with pomegranate seeds, Boursin cheese, and crispy sage leaves.
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