Roasted Honeynut Squash with Brown Butter
User Reviews
5
6 reviews
Excellent
Roasted Honeynut Squash with Brown Butter
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 2 honeynut squash halved lengthwise, seeded, and quartered
- 2-3 tsp olive oil to taste
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- Aleppo pepper to taste
- thyme 8 small fresh sprigs
- 2 tbsp butter salted
- 1 tbsp Pepitas toasted
- salt flaky, to taste
Instructions
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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