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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Final Roast: Return the squash to the oven and roast for an additional 10 minutes or until the squash caramelizes beautifully and becomes tender.
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.
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