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Perfect Maple Glazed Honeynut Squash with Brown Butter

maple glazed honeynut squash - featured image
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This recipe transforms humble honeynut squash into a caramelized, nutty, and sweet side dish with a brown butter maple glaze. It’s quick, easy, and perfect for fall gatherings or weeknight dinners.

Ingredients

Scale
  • 3 to 4 medium honeynut squash (about 1 per person)
  • 4 tablespoons (56g) unsalted butter
  • 3 tablespoons (60ml) pure maple syrup (grade A dark amber preferred)
  • 1 teaspoon kosher salt (Diamond Crystal; use ¾ teaspoon if Morton’s)
  • 4 to 5 sprigs fresh thyme (plus more for garnish)
  • ¼ teaspoon freshly ground black pepper
  • Flaky sea salt (e.g., Maldon) for finishing

Instructions

  1. Preheat oven to 400°F (200°C). Position rack in the middle. Line a large sheet pan with parchment paper.
  2. Wash honeynut squash well. Trim off stem end and bottom tip. Cut each squash crosswise into 1-inch thick rounds (about 4 to 5 rounds per squash). Scoop out seeds and stringy bits with a small spoon. Place rounds in a single layer on the prepared sheet pan, not touching.
  3. In a small saucepan over medium heat, melt 4 tablespoons unsalted butter. Swirl occasionally. After 3 to 4 minutes, butter will foam, then subside, and brown specks will form at the bottom. When butter turns deep golden brown and smells nutty, remove from heat immediately.
  4. Whisk 3 tablespoons maple syrup and 1 teaspoon kosher salt into the hot brown butter until smooth. Add fresh thyme sprigs and let steep for 2 minutes.
  5. Brush the brown butter mixture generously over both sides of each squash round. Reserve about 2 tablespoons for basting later. Arrange thyme sprigs from the pan on top of squash or scatter around. Sprinkle with ¼ teaspoon black pepper.
  6. Roast for 15 minutes. Remove pan from oven, carefully flip each round with a metal spatula, and brush with reserved glaze. Return to oven and roast for another 10 to 15 minutes, until edges are deeply caramelized and flesh is tender (fork slides in easily).
  7. Let squash rest on pan for 2 to 3 minutes. Transfer to a serving platter, sprinkle with flaky sea salt, and garnish with fresh thyme leaves. Serve warm or at room temperature.

Notes

Do not crowd the pan—squash steams instead of caramelizing. Watch brown butter closely; it burns in seconds. Cut uniform 1-inch rounds for even cooking. Use parchment paper to prevent sticking. Season in layers: salt before roasting and flaky salt at the end. Let squash rest a few minutes before serving so glaze sets. If browning too quickly, reduce oven to 375°F and roast longer. For butternut squash substitute, cut into 1-inch rounds and increase roasting time by 5 to 10 minutes.

Nutrition

Keywords: honeynut squash, maple glazed, brown butter, roasted squash, fall side dish, easy recipe, vegetarian, gluten-free

Find it online: https://cookyep.com/perfect-maple-glazed-honeynut-squash-with-brown-butter/