Brown Butter Sage Honeynut Squash Recipe (with Video)

Preparation of honeynut squash
1. Peel the skin off your honeynut squash.
2. Cut them in half, lengthwise, and scoop out the seeds.
3. Place two chopsticks on each side of the honeynut squash and slice 1cm slices, stopping when your knife hits the chopstick so you don't cut it all the way through.
4. Repeat for all honeynut squashes.
5. Drizzle the honeynut squashes in oil and season with salt and pepper.
6. Rub thoroughly to ensure all sides are coated.
7. Roast in the oven at 425F for 20-25 minutes or until honeynut squash is soft and tender.
8. Remove from oven and set aside.
Preparation of brown butter and sage
1. In a pan over medium-low heat, melt your butter.
2. Stir occasionally and allow to foam.
3. When butter is foaming or sizzling, add sage leaves.
4. Swirl gently to coat the sage leaves and continue to watch the butter until it turns a light brown and smells nutty.
5. Turn off the heat and continue stirring as the residual heat will continue to brown the butter.
Assembling the dish
1. To assemble, drizzle brown butter over the honeynut squash.
2. Top with pomegranate seeds, Boursin cheese, and crispy sage leaves.
3. Enjoy immediately.