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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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