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Maple Brown Butter Honeynut Squash Recipe (Kid-Approved & Easy)

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This maple brown butter honeynut squash is a quick and easy side dish that turns a simple vegetable into a sweet, nutty treat. With just a few ingredients and 35 minutes, it’s perfect for picky eaters and holiday gatherings alike.

Ingredients

Scale
  • 2 medium-sized honeynut squash
  • 4 tablespoons unsalted butter (1/2 stick)
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon kosher salt, plus more for finishing
  • 1/4 teaspoon ground cinnamon (optional)
  • 4–5 sprigs fresh thyme (optional)
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the squash: Wash the honeynut squash, cut each in half lengthwise, and scoop out the seeds and stringy pulp. Slice each half into 1/2-inch thick half-moons.
  3. Start browning the butter: Place the 4 tablespoons of unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, stirring occasionally, until the butter turns a light amber color and smells nutty (about 3-4 minutes). Remove from heat immediately.
  4. Make the glaze: Stir in the maple syrup, kosher salt, and cinnamon (if using) into the hot brown butter. If using fresh thyme, add a few leaves now.
  5. Toss the squash: Place the sliced squash in a mixing bowl. Pour the brown butter mixture over the top and toss until every piece is coated.
  6. Arrange on the baking sheet: Line a rimmed baking sheet with parchment paper. Spread the squash slices in a single layer, leaving space between each slice.
  7. Roast: Place the baking sheet in the preheated oven. Roast for 20-25 minutes, flipping the slices halfway through, until the squash is tender and the edges are caramelized.
  8. Finish and serve: Remove from the oven. Garnish with extra fresh thyme leaves, a pinch of flaky sea salt, and freshly ground black pepper. Let rest for 2-3 minutes before serving warm.

Notes

Don’t walk away from the brown butter—it can go from perfect to burnt in about 15 seconds. For even cooking, cut the squash slices uniformly. If your oven runs cool, increase temperature to 425°F for the last 5 minutes. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: honeynut squash, maple brown butter, roasted squash, easy side dish, kid-friendly, gluten-free, fall recipe, Thanksgiving side

Find it online: https://breezybake.com/maple-brown-butter-honeynut-squash-recipe-kid-approved-and-easy/