Craveable Honeynut Squash - Sweet & Spicy Bliss
Enjoy sweet and spicy honeynut squash roasted with pineapple, brown sugar, and a hint of chipotle for a delicious side dish.
Ingredients
- 4 honeynut squash, halved lengthwise and seeded
- 6 tablespoons salted butter, melted
- 1/3 cup canned crushed pineapple
- 2 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon chipotle chile powder
- 2 tablespoons salted butter, melted
- 12 fresh sage leaves
- Flaky sea salt, to taste
Instructions
- Preheat oven to 425° F (220° C). Arrange squash halves cut-side up on a baking sheet.
- In a bowl, mix 6 tablespoons melted butter, crushed pineapple, dark brown sugar, cinnamon, chipotle powder, and a pinch of flaky sea salt. Rub squash all over with half of this sauce.
- Flip squash cut-side down and bake for 20 minutes.
- Remove squash from oven. Flip cut-side up, brush with remaining sauce. Bake for another 10 minutes, until caramelized and tender.
- Meanwhile, in a skillet, melt the remaining 2 tablespoons of butter over medium heat. Add sage leaves and cook until butter browns and sage crisps.
- Serve squash warm, topped with the crispy sage and a final sprinkle of flaky sea salt.
Notes
- Use dark brown sugar for a richer caramelization and deeper flavor.
- Ensure the sage leaves are fully submerged in the browning butter to crisp up properly.
- Don't overcook the squash; it should be tender but not mushy. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure the sage leaves are fully submerged in the browning butter to crisp up properly.
- Don't overcook the squash; it should be tender but not mushy. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.