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Quick Brown Butter Honeynut Squash in 20 Minutes

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A quick and easy side dish featuring tender honeynut squash caramelized in nutty brown butter. Ready in just 20 minutes, this recipe is perfect for busy weeknights and delivers big flavor with minimal effort.

Ingredients

Scale
  • 2 medium honeynut squash (about 1 to 1.5 pounds total)
  • 3 tablespoons unsalted butter
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly ground
  • 4–6 fresh sage leaves (optional)
  • 1 tablespoon maple syrup or honey (optional)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Prep the squash: Wash the honeynut squash well. Using a sharp chef’s knife, cut off the stem end and the tip. Slice each squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits. Place each half cut-side down and slice crosswise into ½-inch thick half-moons.
  2. Start the brown butter: Place a large skillet over medium heat and add the butter. Let it melt completely, swirling the pan occasionally. The butter will foam, then the foam will subside, and brown specks will form at the bottom. When it smells nutty and is the color of a hazelnut (about 2-3 minutes), it’s ready. If using sage leaves, add them now and cook for 30 seconds until crisp.
  3. Add the squash: Carefully add the sliced squash to the skillet in a single layer. Sprinkle with kosher salt and black pepper. Toss gently with tongs to coat in the brown butter.
  4. Cook the squash: Let the squash cook undisturbed for 3-4 minutes until a deep golden-brown crust forms. Flip each slice carefully and cook for another 3-4 minutes on the second side. The squash is done when tender and caramelized on both sides.
  5. Finish and serve: If using maple syrup or honey, drizzle over the squash in the last minute of cooking and toss to glaze. Taste and adjust seasoning. Transfer to a serving platter, spoon remaining brown butter over the top, and sprinkle with flaky sea salt if desired.

Notes

Don’t walk away from the butter while it’s browning—it goes from perfect to burnt in about 15 seconds. For even cooking, slice squash to uniform ½-inch thickness. If your pan is overcrowded, cook in batches to ensure caramelization instead of steaming.

Nutrition

Keywords: brown butter honeynut squash, quick squash recipe, easy side dish, weeknight dinner, fall recipe, vegetarian, gluten-free

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