If you have never tried honeynut squash, get your buns to the grocery store, buy a couple and then make this browned butter sage version!
Have you ever heard of honeynut squash? It’s a cross between buttercup and butternut squash, and it’s one of my absolute favorite squash varieties ever. You can easily sub butternut or buttercup or even sweet potatoes ps.
We started making this based off of a ravioli with brown butter sage we had in Florence Italy, and slowly it has evolved into a veggie dish instead of just pasta. We use lemon instead of white wine to brighten the heaviness of this root veggie.
Why You Will Love This Squash Recipe
My favorite part of the dish, well ok I’ve got a few, but first up is that it’s just in one skillet. No need to turn on an oven, though you could certainly roast them and then finish in a pan if need be. Honeynut squash is much more tender than butternut, so cooking it is much quicker and easier.
Number two is even more important, it’s all about the nuttiness of browned butter. Simple, aromatic, and rich without much work.
Finally, throw in a little sage, salt and pepper and a squeeze of lemon if you have it and youR