Double the honey, please! Roasted Honeynut Squash has been a favorite for me this season. They are just so cute, easy to peel, and have such a sweet flavor that they taste like a mini concentrated butternut squash—which is exactly how they were designed!
You can’t disappoint with this super easy roasted Honeynut Squash recipe, it’s impossible to hate. Since Honeynut Squash is already sweet, it might remind you more of a candied sweet potato dish than a butternut squash dish. Either way, you’ll be happy you tried it and the whole family will love it too.
In this recipe, we use the hasselback method, which is to create a little accordion out of the squash so that it cooks faster and absorbs more of the sage brown butter you’ll be making. Enjoy!
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Honey Roasted Honeynut Squash Recipe
In this recipe for Honey Roasted Honeynut Squash, we hasselback some ultra-sweet Honeynut squash, and bake it in a delicious toasted sage brown butter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4 to 6 1x
- Category: Sides & Sauces
Ingredients
- 2 Honeynut Squash
- 8 tbsp salted butter
- 3 large sage leaves, washed and chopped
- 2 tbsp honey
- 1/4 tsp ground cinnamon
Instructions
- Preheat your oven to 350F. Grease a 9″ pie dish or cake pan.
- Peel squashes, cut off the ends and slice down the middle the long way. Scoop out the seeds, then place on a cutting board flat-side down.
- Use a sharp knife to “hasselback” the squash halves by creating thin slices that stop halfway down (see photo for reference) to create an accordion effect, but not too literally. Place in your baking dish in a single layer.
- In a small skillet over medium heat, melt your butter, then add sage. Cook only until the butter begins to brown, then pour over your squashes. Don’t worry if the butter doesn’t get inside all of the slices at this point.
- Drizzle with honey, then sprinkle with cinnamon, then add to the oven and bake for 30-40 minutes, or until soft. Halfway through, use a spoon to drizzle butter mixture from the bottom of the pan over squash again.
- Remove from oven when ready, and spoon butter mixture over the top again, then serve as a side with dinner.
More Easy Sage Recipes
If you need more recipes and sides using Sage, our Sage Collection includes a number of recipes that will help you use, preserve, and enjoy your bounty, including:
- Roasted Vegetables with Sage and Pecans
- Butternut Squash, Sage, and Goat Cheese Lasagna
- Lemon Sage Pasta Salad
- Sage-Lemon Tea
- Pumpkin Sage Soup
What are your favorite ways to use sage from your herb garden?
I’d love to hear your recipes in the comments below. And if you try this recipe, let me know what you think!
