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Cozy Brown Butter Honeynut Squash with Thyme

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This cozy brown butter honeynut squash with thyme is a quick and easy side dish that transforms humble squash into something absolutely crave-worthy. The nutty brown butter and fresh thyme create a deeply comforting flavor that’s perfect for chilly evenings.

Ingredients

Scale
  • 4 small honeynut squash (about 2 pounds total)
  • 4 tablespoons unsalted butter (½ stick)
  • 1 tablespoon fresh thyme leaves, plus extra sprigs for garnish
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup (optional but recommended)
  • Flaky sea salt (for finishing, like Maldon)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. Line a baking sheet with parchment paper if desired.
  2. Prepare the squash: Using a sharp chef’s knife, cut each honeynut squash in half lengthwise. Scoop out the seeds and stringy fibers with a spoon.
  3. Slice the squash: Place each squash half cut-side down and slice crosswise into ½-inch thick half-moons.
  4. Arrange the squash slices in a single layer on the prepared baking sheet, giving them space to avoid overcrowding.
  5. Brown the butter: Place the butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter foams, subsides, and golden brown specks form at the bottom (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl to stop cooking.
  6. Drizzle the brown butter evenly over the squash. Sprinkle with kosher salt and black pepper. If using maple syrup, drizzle it over as well. Toss gently to coat each piece evenly.
  7. Sprinkle fresh thyme leaves over the squash, reserving a pinch for garnish. Toss once more to distribute.
  8. Roast for 20-25 minutes, flipping the slices halfway through, until edges are caramelized and golden brown and a fork slides easily into the thickest part.
  9. Remove from oven and let rest for 2-3 minutes on the baking sheet. Transfer to a serving platter, sprinkle with flaky sea salt and reserved fresh thyme leaves. Serve warm or at room temperature.

Notes

For even cooking, cut squash slices to a uniform ½-inch thickness. If using butternut squash instead, peel first and cut into 1-inch chunks, adding 5-10 minutes to roasting time. Brown butter can go from perfect to burnt in seconds, so watch carefully. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 5-7 minutes.

Nutrition

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

Find it online: https://perkypan.com/cozy-brown-butter-honeynut-squash-with-thyme-easy/