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Roasted Honeynut Squash with Brown Butter

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Course: Side Dish
Cuisine: American

Ingredients

  • 2 honeynut squash, halved lengthwise, seeded, and quartered
  • 2-3 tsp Olive oil, to taste
  • Sea Salt and freshly cracked black pepper, to taste
  • Aleppo pepper, to taste
  • 8 small fresh thyme sprigs
  • 2 tbsp salted butter
  • 1 tbsp pepitas, toasted
  • flaky salt, to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees. 
  2. Halve the honeynut squash lengthwise then scoop out the seeds. Cut each half into quarters. 
  3. 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.
  4. Roast in the oven for 20-25 minutes, or until the flesh is very tender when pierced with a fork. 
  5. 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. 
  6. Drizzle the top of each wedge with some brown butter and a sprinkling of toasted pepita seeds and flaky salt. Serve immediately. Enjoy.