Brown Butter Sage Honeynut Squash
This Brown Butter Sage Honeynut Squash features crispy-edged, tender honeynut squash drizzled with nutty brown butter and sage for an irresistible fall side dish. Add creamy Boursin cheese and a scatter of pomegranate seeds, and you've got a recipe that's both elegant and so comforting!
Ingredients
- 4 honeynut squash
- 1 teaspoon salt
- ΒΌ teaspoon black pepper
- 2 tablespoon butter
- small bunch of sage
- pomegranate seeds
- Boursin cheese
Instructions
- Peel the skin off your honeynut squash. Cut them in half, lengthwise, and scoop out the seeds. Place two chopsticks on each side of the honeynut squash and slice 1cm slices, stopping when your knife hits the chopstick so you don't cut it all the way through. Repeat for all honeynut squash.
- Drizzle the honeynut squashes in oil and season with salt and pepper. Rub thoroughly to ensure all sides are coated.
- Roast in the oven at 425F for 25-35 minutes or until honeynut squash is soft and tender. Roasting time will vary, depending on the size of the honeynut squash. Remove from the oven and set aside.
- To make the brown butter sage, in a pan over medium-low heat, melt your butter. Stir occasionally and allow to foam. When butter is foaming or sizzling, add sage leaves. Swirl gently to coat the sage leaves and continue to watch the butter until it turns a light brown and smells nutty. Turn off the heat and continue stirring as the residual heat will continue to brown the butter.
- To assemble, drizzle brown butter over the honeynut squash. Top with pomegranate seeds, Boursin cheese, and crispy sage leaves.