Print

Crispy Maple Roasted Honeynut Squash with Sage

crispy maple roasted honeynut squash with sage - featured image
Print Recipe

A quick and easy side dish featuring sweet honeynut squash roasted with butter, pure maple syrup, and crispy sage leaves for a perfect balance of sweet, savory, and crunchy textures.

Ingredients

Scale
  • 1 Honeynut squash (or small butternut/delicata squash)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons pure maple syrup (Grade A Dark or Grade B)
  • 1 tablespoon olive oil
  • 10–12 fresh sage leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Wash the squash and slice it in half lengthwise. Scoop out seeds and pulp.
  3. Place halves cut-side down and slice into half-inch thick wedges, then cut into bite-sized chunks.
  4. In a large bowl, whisk together melted butter, maple syrup, olive oil, salt, and pepper.
  5. Add squash chunks to the bowl and toss until evenly coated in the glaze.
  6. Line a large rimmed baking sheet with parchment paper or foil. Spread squash in a single layer.
  7. Roast for 15 minutes.
  8. Remove pan, sprinkle fresh sage leaves over squash, and toss gently to distribute.
  9. Return to oven and roast for another 10-15 minutes until tender and edges are crispy.
  10. Let cool for 2-3 minutes before serving.

Notes

Ensure squash is in a single layer to prevent steaming. If using dried sage, chop finely and add halfway through cooking. For dairy-free, swap butter for coconut oil or plant-based butter. Leftovers reheat best in a skillet to maintain crispiness.

Nutrition

Keywords: honeynut squash, roasted squash, maple glazed vegetables, sage recipe, fall side dish, easy vegetarian side, gluten-free side dish

Find it online: https://bakebeam.com/crispy-maple-roasted-honeynut-squash-with-sage-best-easy-side-dish/