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.

a photo of two halves of a honeynut squash face up and golden brown with fresh sage leaves on top.

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 you’re golden!

 a photo of someone cutting off a bite of brown butter sage honeynut squash.


Ingredients for Honeynut Squash Recipe

This recipe really doesn’t require many ingredients at all! It’s so easy and soooooooooo delicious! If I could reach through the screen and drag you by the hand to the grocery store, I would. Here is what you will need:

  • honeynut squash – you can find them at Trader Joe’s for sure, but they are showing up at most grocery stores now. Check by the butternut and other squashes. They look like mini butternut squashes.
  • olive oil – helps get a good golden sear on the outside of the squash
  • butter – flavor baby, that browned butter nuttiness is everything!
  • garlic cloves – flavor, pairs so well with the sage and browned butter
  • sage (fresh) – fresh is a definite must
  • flaked sea salt – I’ve linked to our favorite brand in the recipe card. Kosher salt works fine too.
  • pepper – season to taste
  • lemon – we love the fresh pop of flavor this adds to cut through the heaviness

The measurements for each ingredient can be found in the recipe card at the end of the post.

a photo of several honeynut squashes that have been sliced lengthwise and sitting on a wooden cutting board with fresh sage leaves and small containers of salt, pepper and dish of butter.

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How to Make Browned Butter Sage Honeynut Squash

I mentioned that honeynut squash is easier to cook than butternut, which is one of the reasons I love using the honeynut. The skin is thin and you don’t have to peel it (winning!). It cooks quickly and doesn’t have to roast for forever. Let me walk you through the steps:

  1. Remove the stems, cut the squashes in half, remove seeds, then cut them into 3/4″ steaks.
  2. Heat a skillet over medium heat and add a little oil.
  3. Add the steaks to the pan and cook for a few minutes, then turn and cook for another few minutes. Continue flipping until tender all the way through.
  4. Add the butter and garlic and cook until the butter is browned and has a nutty aroma. Toss in the sage and a squeeze of lemon if desired.
  5. Sprinkle with salt and pepper and serve.

See so easy! All of these instructions can also be found in the recipe card below.

a photo of several slices of honeynut squash in a large pan being cooked in olive oil and melted butter with garlic cloves.

What to Eat with Honeynut Squash

This is a great vegetable side dish for just about any meal, but there’s something so comforting and home-y about it that I always feel like it should go with a main dish that pure comfort food. Here are few ideas:

a photo of two halves of a honeynut squash sitting on a dark gray plate. they are seared to golden brown and topped with fresh sage leaves and salt and pepper.

All Things Honeynut

No, I’m not talking Cheerios here, though Honeynut Cheerios are the bomb, here are a few things your should know about honeynut squash…

What Does Honeynut Squash Taste Like?

A honeynut squash tastes similar to a butternut or buttercup squash, but it is sweeter. It has a nutty flavor and hints of caramel.

Where to Buy Honeynut Squash

Trader Joe’s always has them, but many regular grocery stores have them too. Look near the other winter squashes.

a close up photo of two golden pan seared honeynut squash slices topped with fresh sage and salt and pepper. 

Is Honeynut Squash Skin Edible?

YES! It’s super thin and when cooked perfectly it’s totally edible! Trust me, it’s simply delicious just like a sweet potato.

How Long Does Honeynut Squash Last?

A whole honeynut squash that is uncut can sit at room temperature for quite a long time…up to a month or more. If it starts to get wrinkly on the outside, it is starting to dry out, so cook asap.

Once you have cut and cooked a honeynut squash, it will last in the refrigerator for up to a week. It can also be frozen for up to 3 months.


a photo of two halves of a golden pan seared honeynut squash sitting face up on a dark gray serving tray with fresh sage leaves on top.

Have I said enough to convince you to try this recipe yet? I am confident that honeynut squash is going to be your new favorite winter squash, and the browned butter sage will make each bite melt in your mouth. I can’t wait for you to love this favorite vegetable side dish!


More Squash Recipes to Try:

Browned Butter Sage Honeynut Squash Recipe

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Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes


  • 2 Honeynut Squash, seeds and stem removed and sliced in 3/4" steaks
  • Olive Oil
  • 2 Tablespoons Butter
  • 2-3 Garlic Cloves, sliced in half or crushed (not minced as it will burn
  • Sage Leaves, a few, fresh
  • Flaked Sea Salt
  • Pepper
  • 1/2 Lemon, *optional


  • Heat a pan over medium heat and add a drizzle of oil.
  • Add the steaks flat on the pan and cook for 3-5 minutes, then turn and continue cooking for another 5 minutes.
  • Continue flipping every minute or so until tender, about 5 more minutes.
  • Add in the butter and garlic and cook until nutty brown and fragrant. Throw in the sage and a squeeze of lemon if desired.
  • Sprinkle with flaked salt and pepper and serve.


Serving: 0.5squashCalories: 225kcalCarbohydrates: 46gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 66mgPotassium: 1346mgFiber: 8gSugar: 9gVitamin A: 40041IUVitamin C: 86mgCalcium: 188mgIron: 3mg
Author: Sweet Basil
Course: 200+ Easy Side Dish Recipes Every Mom Needs

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a photo of two halves of a golden pan seared honeynut squash sitting face up on a dark gray serving tray with fresh sage leaves on top.