Brown Sugar Roasted Honeynut Squash Recipe

Introduction

Brown Sugar Roasted Honeynut Squash is a delightful blend of sweet, spicy, and buttery flavors that elevate this small, nutty squash into an irresistible side dish. Caramelized to perfection and topped with crispy sage, it’s perfect for cozy dinners or holiday gatherings.

Ingredients

• 4 honeynut squash, halved lengthwise and seeded
• 6 tablespoons salted butter, melted
• 1/3 cup canned crushed pineapple
• 2 tablespoons dark brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon chipotle chile powder
• 2 tablespoons salted butter (for sage butter)
• 12 fresh sage leaves
• Flaky sea salt, to taste

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Arrange the squash halves cut side up on a baking sheet.
2. Step 2: In a bowl, combine the melted butter, crushed pineapple, dark brown sugar, cinnamon, chipotle chile powder, and a pinch of flaky sea salt. Rub the squash all over with half of this butter mixture.
3. Step 3: Place the squash on the baking sheet and bake for 20 minutes.
4. Step 4: Remove the squash from the oven and carefully flip each piece over. Brush with the remaining butter mixture and return to the oven for another 10 minutes, until the squash is caramelized and tender.
5. Step 5: While the squash finishes roasting, melt 2 tablespoons of salted butter in a skillet over medium heat. Add the sage leaves and cook until the butter turns brown and the sage becomes crispy, about 3 to 4 minutes.
6. Step 6: Serve the warm squash halves topped with the crispy sage leaves and an extra sprinkle of flaky sea salt.

Tips & Variations

• For a milder spice, reduce the chipotle chile powder or omit it completely.
• Swap crushed pineapple with fresh pineapple puree for a fresher taste.
• Try adding a squeeze of fresh lemon juice before serving to brighten the flavors.
• Use fresh rosemary instead of sage for a different herbaceous note.

Storage

Store any leftover roasted honeynut squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The crispy sage topping is best added fresh just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butternut squash instead of honeynut squash?

Yes, regular butternut squash works well too, though honeynut squash tends to be sweeter and smaller, which makes roasting quicker and easier.

Is it necessary to use pineapple in this recipe?

The crushed pineapple adds a subtle tangy sweetness that balances the spices and butter. If you prefer not to use it, you can substitute with a tablespoon of orange juice or omit it entirely.

Brown Sugar Roasted Honeynut Squash Recipe

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★★★★★

5 from 71 reviews

• Author: Hailey
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Brown Sugar Roasted Honeynut Squash recipe offers a delightful combination of sweet, spicy, and savory flavors. The squash is roasted to caramelized perfection with a buttery pineapple glaze, cinnamon, and chipotle chile powder, then topped with crispy browned butter sage leaves for a rich, aromatic finish. It’s a perfect side dish for fall or any time you want a comforting vegetable treat.

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Ingredients

Scale 1x2x3x

Squash and Glaze

• 4 honeynut squash, halved lengthwise and seeded
• 6 tablespoons salted butter, melted
• 1/3 cup canned crushed pineapple
• 2 tablespoons dark brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon chipotle chile powder
• flaky sea salt, to taste

Browning Butter and Sage

• 2 tablespoons salted butter
• 12 fresh sage leaves

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Instructions

1. Preheat Oven and Prepare Squash: Preheat your oven to 425°F (220°C). Arrange the honeynut squash halves cut side up on a baking sheet prepared with parchment paper or lightly greased for easy cleanup.
2. Make and Apply Butter Glaze: In a mixing bowl, combine the melted salted butter, crushed pineapple, dark brown sugar, cinnamon, chipotle chile powder, and a pinch of flaky sea salt. Stir well to mix all ingredients. Rub half of this butter glaze evenly over the cut sides of the squash.
3. First Roast: Place the baking sheet with glazed squash in the preheated oven. Roast for 20 minutes to start the caramelization process and cook through the squash.
4. Flip and Glaze Again: Remove the squash from the oven, carefully flip each half cut side down. Spread the remaining half of the butter glaze over the exposed flesh side, then return to the oven to roast for an additional 10 minutes. This step deepens the caramelization and flavor.
5. Prepare Brown Butter Sage: While the squash finishes roasting, heat 2 tablespoons of salted butter in a skillet over medium heat. Add the fresh sage leaves and cook until the butter browns and the sage leaves become crispy, usually about 3–4 minutes.
6. Serve: Remove the roasted squash from the oven and transfer to serving plates. Top each half with the crispy browned sage leaves and sprinkle extra flaky sea salt for added texture and flavor. Serve warm.

Notes

• You can substitute honeynut squash with butternut or small acorn squash if unavailable.
• Be careful when browning butter to prevent burning; watch the color and aroma closely.
• Adding crushed pineapple gives a subtle fruity sweetness and moisture to the glaze, enhancing caramelization.
• Use chipotle chile powder for a smoky, mild heat; adjust quantity according to heat preference.
• This dish pairs well with roasted meats or as part of a vegetarian meal.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Keywords: honeynut squash, roasted squash, brown sugar squash, autumn side dish, caramelized squash, sage brown butter, fall recipe, easy vegetable side