This squash is perfect if you are looking to impress your guests, because it is every bit as visually appealing as it is tasty. Buttnernut squash are easy to grow in Vermont, and they store well, so you can make this recipe anytime from fall all the way through late winter. We suggest adding this recipe to your Thanksgiving table this year, but it is also simple enough to enjoy at home on a weeknight.

Hot chili pepper adds just a little bit of kick to compliment the sweetness of the squash and honey, and the crispy sunflower seed topping just adds the perfect satisfying terxture and savory crunch!

Did you enjoy this recipe?

Let us know how it turned out for you in the comments section below. And while you’re there, let us know what farm to table recipe you would like us to create next!

Spicy Honey Brown Butter Squash

Ingredients 

• 1 butternut squash 
• 4 tablespoons salted butter 
• 1 ½ tablespoons honey 
• 1 teaspoon apple cider vinegar 
• 1 teaspoon chili flakes or crushed dried chili crushed
• 2 tablespoons sunflower seeds

Instructions 

• Preheat the oven to 400°F. 
• Peel the butternut squash and cut in half lengthwise. Scoop out the seeds. 
• Place the squash flat side down on the cutting board and slice down as far as you can without actually cutting through the squash. It helps to place two wooden spoons or chopsticks on either side of the squash to prevent cutting all the way through. Continue to make slices as close together as possible until the entire squash has slits. Repeat with the other half of the squash. 
• Next, prepare the brown butter. Place 4 tablespoons of butter in a small saucepan over medium to high heat. Stir the butter while it bubbles until it turns a golden brown color (about 4 minutes). Add the honey, cider vinegar and chili and return to the heat for 1 minute. Remove from heat
• Set aside 1 tablespoon of the brown butter mixture aside to toast the sunflower seeds later. 
• Spoon half the remaining brown butter mixture over the squash. Cover with tin foil and place in the oven for 20 minutes. 
• After 20 minutes remove the foil from the squash. Cover with the remaining brown butter, making sure to get between the cuts, and return to the oven uncovered. Bake for another 30 minutes, or until the squash is soft. 
• While the squash finishes cooking, prepare the crunchy seeds. Place the sunflower seeds and reserved brown butter mixture in a small saucepan over medium heat. Stir continuously for about 3 minutes until the seeds begin to smell toasty and brown slightly. Remove from heat and allow to cool on parchment paper. 
• To serve, baste the squash with any of the brown butter that has leaked onto the tray during cooking and top with crunchy seeds!