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Easy Brown Butter Roasted Acorn Squash with Honey

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This easy brown butter roasted acorn squash with honey is a simple yet impressive side dish that comes together in about 45 minutes. The nutty brown butter and sweet honey caramelize the squash to perfection, making it a crowd-pleaser for weeknights or holiday feasts.

Ingredients

Scale
  • 1 medium acorn squash (about 1.5 to 2 pounds)
  • 4 tablespoons unsalted butter (½ stick)
  • 2 tablespoons honey
  • ½ teaspoon salt, plus more for finishing
  • ¼ teaspoon black pepper, freshly ground
  • Optional garnish: fresh thyme or sage leaves, pinch of cinnamon or nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Using a sharp chef’s knife, carefully cut the acorn squash in half from stem to root end. Scoop out the seeds and stringy pulp with a spoon.
  3. Place each squash half cut-side down on a cutting board and slice crosswise into 1-inch-thick wedges (about 8 to 10 slices).
  4. In a small saucepan over medium heat, melt the butter. Swirl occasionally until it foams, then subsides, and brown specks form at the bottom (about 3 to 5 minutes). Remove from heat immediately and pour into a small bowl.
  5. Add honey, ½ teaspoon salt, and ¼ teaspoon black pepper to the brown butter. Whisk until well combined.
  6. Arrange the squash slices in a single layer on the prepared baking sheet without overlapping.
  7. Using a pastry brush, coat both sides of each squash slice with the brown butter mixture. Alternatively, drizzle and toss with your hands.
  8. Roast for 20 minutes. Remove from oven, flip each slice with a metal spatula, and spoon any pooled glaze back over the squash.
  9. Return to oven and roast for another 15 to 20 minutes, until fork-tender and edges are caramelized and golden brown.
  10. Remove from oven, let rest for 2 to 3 minutes. Transfer to a serving platter, drizzle with remaining pan juices, and sprinkle with flaky sea salt and fresh herbs if desired.

Notes

For best results, use a light-colored saucepan to monitor browning. Don’t overcrowd the pan to ensure caramelization. If honey starts to smoke, reduce oven temperature to 375°F. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven for 10 minutes.

Nutrition

Keywords: roasted acorn squash, brown butter, honey, fall side dish, easy vegetable recipe, Thanksgiving side

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