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Best Easy Roasted Honeynut Squash with Brown Butter

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This roasted honeynut squash with brown butter and thyme is a simple yet unforgettable side dish. The nutty brown butter and fresh thyme elevate the sweet, creamy squash to next-level comfort food.

Ingredients

Scale
  • 4 honeynut squashes, halved lengthwise and seeds scooped out
  • 2 tablespoons olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 6–8 sprigs fresh thyme, plus more for garnish
  • 1 tablespoon pure maple syrup (optional)
  • Flaky sea salt (e.g., Maldon), for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Using a sharp chef’s knife, carefully cut each honeynut squash in half lengthwise. Scoop out the seeds and stringy pulp with a spoon. You should have 8 halves total.
  3. Place the squash halves cut-side up on the prepared baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Rub the oil and seasoning all over the cut surfaces and a little on the skins.
  4. Roast the squash for 25-30 minutes, until fork-tender and edges are starting to caramelize.
  5. While the squash roasts, make the brown butter: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until it turns a deep golden brown and smells nutty (about 3-5 minutes). Remove from heat immediately.
  6. Strip the leaves from 4-5 sprigs of fresh thyme and add to the browned butter. Stir in the maple syrup if using.
  7. Once the squash is tender, remove from the oven. Spoon or brush the brown butter mixture over each squash half, reserving a little for drizzling at the end.
  8. Turn the oven to broil (high heat). Return the glazed squash to the oven and broil for 2-3 minutes, watching closely, until the butter bubbles and edges get slightly crispy.
  9. Transfer the roasted squash to a serving platter. Drizzle with any remaining brown butter mixture. Sprinkle with flaky sea salt and fresh thyme leaves. Serve warm.

Notes

Don’t skip browning the butter—it’s the key to deep, nutty flavor. Watch the broiler closely to prevent burning. Use fresh thyme for best results. Season in layers: salt and pepper before roasting, flaky salt at the end. For a make-ahead option, roast squash and make brown butter up to a day in advance; glaze and broil just before serving.

Nutrition

Keywords: roasted honeynut squash, brown butter, thyme, fall side dish, easy squash recipe, Thanksgiving side

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