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Easy Brown Butter Honeynut Squash with Thyme Recipe

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Tender roasted honeynut squash drizzled with nutty brown butter and fresh thyme. An easy, elegant fall side dish that comes together in about 35 minutes with simple ingredients.

Ingredients

Scale
  • 2 medium honeynut squash (about 1½ pounds total)
  • 2 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 6–8 sprigs fresh thyme, plus more for garnish
  • 1 tablespoon maple syrup (optional but recommended)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. Line a baking sheet with parchment paper if desired.
  2. Wash the honeynut squash well. Using a sharp chef’s knife, carefully cut each squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Slice each half into ½-inch thick half-moons, keeping pieces uniform.
  3. Place the squash pieces in a mixing bowl. Drizzle with 2 tablespoons olive oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Use your hands to toss until each piece is lightly coated.
  4. Spread the squash pieces in a single layer on the prepared baking sheet, making sure they are not touching too much to ensure caramelization.
  5. Roast for 20-25 minutes, flipping each piece with a spatula after 15 minutes. Continue roasting until tender when pierced with a fork and edges are browned and slightly crispy.
  6. While the squash roasts, make the brown butter. Place 3 tablespoons unsalted butter in a small, light-colored saucepan over medium heat. Melt completely, then continue cooking. The butter will foam and sputter. Swirl the pan occasionally. After about 3-4 minutes, the foam will subside and golden brown specks will form at the bottom. The butter will smell nutty and toasty. Remove from heat immediately.
  7. Once the pan is off the heat, add 6-8 sprigs of fresh thyme. Let steep for about 1 minute, swirling gently. If using maple syrup, stir in 1 tablespoon now.
  8. Remove the squash from the oven and transfer to a serving platter. Discard the thyme sprigs (or leave a few for garnish). Pour the brown butter mixture evenly over the squash.
  9. Sprinkle with a pinch of flaky sea salt if using. Garnish with fresh thyme leaves. Serve immediately while warm.

Notes

Don’t walk away from the brown butter—it goes from perfect to burnt in about 30 seconds. Cut squash evenly (about ½-inch thick) to ensure even roasting. Don’t overcrowd the pan; use two baking sheets if needed. For best results, start the brown butter when the squash has about 5 minutes left to roast so everything finishes at the same time.

Nutrition

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

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