Brown Sugar Roasted Honeynut Squash Recipe

Introduction

Brown Sugar Roasted Honeynut Squash is a delightful fall dish that combines sweet, spicy, and savory flavors in a beautifully caramelized roasted squash. With a hint of pineapple and crispy sage, it makes a perfect side for any cozy meal.

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
• 12 fresh sage leaves
• Flaky sea salt

Instructions

1. Step 1: Preheat the oven to 425° F. Arrange the squash halves cut side up on a baking sheet.
2. Step 2: In a bowl, combine melted butter, crushed pineapple, brown sugar, cinnamon, chipotle chile powder, and a pinch of flaky sea salt. Rub half of this butter mixture all over the cut sides of the squash.
3. Step 3: Bake the squash cut side down for 20 minutes.
4. Step 4: Remove the squash from the oven and turn them cut side up. Brush with the remaining butter mixture and bake for another 10 minutes, until caramelized.
5. Step 5: While the squash is finishing, melt 2 tablespoons of butter in a skillet over medium heat. Add the sage leaves and cook until the butter is browned and the sage is crispy, about 3-5 minutes.
6. Step 6: Serve the warm squash topped with browned butter and crispy sage leaves, finishing with a sprinkle of flaky sea salt.

Tips & Variations

• For a milder heat, reduce the chipotle chile powder or substitute with smoked paprika.
• Try swapping the crushed pineapple for fresh orange juice for a different citrus note.
• If you can’t find honeynut squash, small butternut squash halves work well as a substitute.

Storage

Store leftover roasted squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. The crispy sage is best added fresh after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the squash ahead of time?

You can prepare the squash and butter mixture ahead but cook just before serving to keep the caramelization and crispiness at its best.

What if I don’t have canned crushed pineapple?

Fresh pineapple finely chopped works well too, or you can omit it for a less tropical but still delicious flavor.

Brown Sugar Roasted Honeynut Squash Recipe

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★★★★★

4.8 from 63 reviews

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

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Description

This Brown Sugar Roasted Honeynut Squash recipe combines the natural sweetness of honeynut squash with a luscious brown sugar and pineapple glaze, enhanced by warm spices like cinnamon and chipotle chile powder. Roasting caramelizes the squash, while crispy sage butter adds a savory, aromatic finish. Perfect as a comforting autumn side dish.

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Ingredients

Scale 1x2x3x

Squash

• 4 honeynut squash, halved lengthwise and seeded

Glaze

• 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

Sage Butter Topping

• 2 tablespoons salted butter
• 12 fresh sage leaves

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Instructions

1. Preheat and Prepare Squash: Preheat your oven to 425°F (220°C). Arrange the halved honeynut squash cut-side up on a baking sheet to prepare for roasting.
2. Make and Apply First Glaze: In a bowl, combine the melted butter, crushed pineapple, dark brown sugar, cinnamon, chipotle chile powder, and flaky sea salt. Using half of this mixture, thoroughly rub it all over the cut sides of the squash to coat evenly.
3. First Roast: Place the squash, cut side down, on the baking sheet and roast in the oven for 20 minutes. This initial roasting helps the squash soften and begin caramelizing.
4. Flip and Apply Remaining Glaze: Remove the squash from the oven and carefully flip each piece cut-side up. Brush with the remaining butter glaze mixture to enhance flavor and glaze.
5. Final Roast: Return the squash to the oven and roast for an additional 10 minutes or until the squash caramelizes beautifully and becomes tender.
6. Prepare Sage Butter: While the squash roasts, heat 2 tablespoons of salted butter in a skillet over medium heat. Add the fresh sage leaves and cook until the butter browns slightly and the sage leaves become crispy, releasing their aroma.
7. Serve: Plate the warm roasted honeynut squash halves, spoon the crispy sage and browned butter over the top, and sprinkle with additional flaky sea salt for extra flavor.

Notes

• Choose firm, evenly sized honeynut squash for uniform roasting.
• Adjust chipotle chile powder quantity based on desired spice level.
• Use fresh sage for best flavor and texture in the butter topping.
• The pineapple adds moisture and a subtle tangy sweetness that balances the brown sugar.
• Serve immediately for the best texture and flavor.
• This dish pairs well with roasted meats or as a vegetarian main when served with grains.

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

Keywords: honeynut squash, roasted squash, brown sugar glaze, pineapple squash recipe, autumn side dish, savory sage butter