Honeynut squash roasted until the edges caramelize, then glazed with maple browned butter and finished with a pinch of Backroad, toasted pepitas, and flaky salt. The church-supper squash that ends the meal right.
Ingredients
- 2 honeynut or 1 butternut squash, seeded, cut in half-moons
- 3 Tbsp olive oil
- 1 tsp Backroad, plus more to finish
- ½ tsp kosher salt
- Browned butter finish
- 3 Tbsp unsalted butter
- 1 Tbsp maple syrup
- ¼ cup pepitas (pumpkin seeds), toasted
- Flaky salt, to finish
Directions
- 1
Roast. Heat oven to 425°F. Toss squash with olive oil, 1 tsp Backroad, and salt. Spread on a sheet pan in one layer. Roast 30 minutes, flipping once, until tender and browned at the edges.
- 2
Brown the butter. Melt butter in a small pan over medium, swirling, until it smells nutty and the milk solids turn golden-brown, 3–4 minutes. Off heat, stir in the maple syrup.
- 3
Glaze. Arrange the roasted squash on a platter. Spoon the browned butter over the top so it pools in the crevices.
- 4
Finish. Scatter toasted pepitas, a final pinch of Backroad, and a little flaky salt. Serve warm.
Greer's Kitchen Notes
- Honeynut squash — the small, deep-orange cousin of butternut — has the best flavor and you can leave the skin on. Butternut works too; peel it.
- Backroad goes on after, not in. It's a finishing blend — the sage and nutmeg stay brightest when they hit the hot squash at the very end.
- Watch the butter closely once it foams — browned butter turns to burnt in about thirty seconds.
Made with Backroad — sage, nutmeg, and the church-supper squash that ends the meal right.