Roasted Honeynut Squash

5 from 32 votes

Roasted Honeynut Squash

Roasted honeynut squash is baked in the oven until perfectly tender, then topped with a garlic sage butter sauce that gives the squash a delicious flavor.

Prep Time5

Cook Time50

Total Time55

Course: Appetizer, Veggie

Cuisine: American

Keyword: honeynut squash, roasted honeynut squash, roasted honeynut squash with sage, sage

Servings:

Calories: 506kcal

Author: Aimee

Ingredients

2 honeynut squash
1 Tablespoon olive oil
salt
pepper
2 Tablespoons butter
8 leaves sage
2 cloves garlic

Instructions

Preheat oven to 425 degrees F.
Cut each honeynut squash in half and scoop out the seeds and pulp (you can also cut off the very top part of the squash where the stem is for easier cutting and eating).
Add the squash halves face up on a foil-lined baking sheet. Drizzle the squash with olive oil and rub into the face of the squash. Season with salt and pepper.
Add squash to the oven and roast for 45-50 minutes until squash is fork tender in its thickest part.
While squash is roasting, finely mince two cloves of garlic.
Once squash is done cooking, melt the butter in a skillet over medium heat. Once butter is melted, add sage leaves and cook for 2 minutes, until sage starts getting crispy. Add garlic and cook for another 30 seconds to 1 minute, watching carefully so garlic doesn't burn. Turn off the heat.
Plate the honeynut squash then top with the garlic sage butter.

Notes

Cooking times may vary based on your oven, the size of your honeynut squash, and the ripeness. Poke the thickest part of the honeynut squash to check for ripeness. Your fork should glide through the flesh without much resistance.
I prefer to cut the stem off the honeynut squash when roasting. However, it's a matter of preference, and you can leave it on.
Watch the garlic carefully when adding it to the skillet. You want it to just start browning, but do not want it to burn and turn bitter.

Nutrition