If you want to cozy up with a side dish that’s both simple and packed with flavor, this Roasted Delicata Squash with Brown Butter and Pepitas Recipe is such a winner. I first stumbled on this combination when looking to jazz up fall dinners, and let me tell you — the sweet nuttiness of delicata squash roasting to caramelized perfection, elevated by that rich brown butter, is pure magic. Plus, the pepitas add this lovely crunch that just brings the whole dish to life.

What I love about this Roasted Delicata Squash with Brown Butter and Pepitas Recipe is its versatility. It loves being the star side at weekend meals but equally shines alongside your weekday roasted chicken or a simple grain bowl. Best part? It’s surprisingly easy to pull off, so you get maximum wow factor with minimal fuss. You’re going to enjoy making it as much as you do eating it.

Ingredients You’ll Need

Each ingredient plays a special role here, working together to ensure every bite of this Roasted Delicata Squash with Brown Butter and Pepitas Recipe is bursting with flavor and texture. When you shop, look for fresh delicata squash that’s firm without blemishes and pepitas that are raw and fresh for the best crunch.

Delicata squash: Its thin skin means no peeling—just slice and roast for easy prep and a creamy, sweet flesh.
Garlic cloves (unpeeled): Roasting it whole mellows the flavor, adding subtle, caramelized garlic undertones.
Extra-virgin olive oil: Helps the squash roast evenly and boosts the richness with a fruity note.
Kosher salt: Season well to bring out the natural sweetness of the squash.
Black pepper: Adds just a hint of warmth without overpowering any other flavors.
Raw pepitas: Toasted in the brown butter, they provide a contrast of texture and a bit of nuttiness.
Unsalted butter: Browning the butter develops deep, nutty flavor that makes this dish unforgettable.
Pure maple syrup: Just a touch here enhances the squash’s natural sugars and adds complexity.
Ground coriander: A subtle earthy spice that pairs beautifully with the sweet and nutty notes.
Apple cider vinegar: Brightens the dish with a touch of tang to balance richness.
Chopped parsley: Adds freshness and color at the very end.
Flaky sea salt: Perfect for finishing — adds that delightful pop of saltiness and crunch.

Variations

One of the best things about this Roasted Delicata Squash with Brown Butter and Pepitas Recipe is how easy it is to tweak based on what you have or your mood. I like to switch things up now and then — cooking is all about making it your own, after all!

Add some heat: If you love a little kick, sprinkle some cayenne or chili flakes over the squash before roasting. It’s my go-to when I want a spicy twist without overwhelming the sweet flavors.
Make it vegan: Swap the brown butter for browned coconut oil or a nutty olive oil drizzle, and skip the honey/maple syrup for agave. Still delicious, totally plant-based.
Swap the pepitas: Toasted walnuts or pecans bring a lovely depth if pepitas aren’t your thing.
Seasonal herbs: Rosemary or thyme can replace parsley for a more woodsy flavor profile during colder months.

How to Make Roasted Delicata Squash with Brown Butter and Pepitas Recipe

Step 1: Prep the Squash and Garlic

Start by trimming the ends off your delicata squash, then slice each in half lengthwise to scoop out the seeds. No need to peel—this squash has a thin, tender skin you can roast right with it. Then, slice crosswise into half-inch thick rounds; this thickness ensures tender insides with a slightly crisp edge. Toss the unpeeled garlic cloves onto your baking sheet too—they’ll roast right alongside the squash, softening beautifully.

Step 2: Roast the Squash

Drizzle olive oil over the squash slices, then sprinkle with kosher salt and black pepper. Give everything a gentle toss to coat evenly, then spread the squash and garlic in a single layer on a lined baking sheet. Roast in a preheated oven at 425°F (220°C) for about 20 minutes, flipping once halfway through. You’re aiming for golden edges and soft centers — that caramelization is what makes this dish truly sing.

Step 3: Brown the Butter and Toast Pepitas

While the squash roasts, melt the unsalted butter in a skillet over medium heat. Watch closely as it foams and then browns — this usually takes 3-5 minutes. Once fragrant and nutty in color, toss in the raw pepitas and stir constantly until they toast evenly, about 2 minutes. Be careful—they can burn quickly. Remove from heat and stir in maple syrup, ground coriander, and apple cider vinegar for a perfect balance of sweet, spice, and tang.

Step 4: Assemble and Finish

Once the squash is out of the oven, gently toss it with the brown butter pepita mixture, squeezing out the soft roasted garlic from the skins if you like a mellow garlic boost. I often use a spatula to coat everything evenly. Scatter chopped parsley on top, and finish with flaky sea salt to add that irresistible crunch and highlight all the flavors in one last flourish.

How to Serve Roasted Delicata Squash with Brown Butter and Pepitas Recipe

Roasted Delicata Squash with Brown Butter and Pepitas Recipe - Recipe Image

Garnishes

I love a sprinkle of extra fresh parsley and a few more pepitas on top just before serving for that fresh pop of color and crunch. Sometimes, a light drizzle of good-quality maple syrup or a quick squeeze of lemon brightens it up beautifully. A tiny pinch of smoked paprika sprinkled right before serving adds a subtle smoky layer I find irresistible.

Side Dishes

This recipe pairs wonderfully with roasted meats like chicken or pork, but it’s equally lovely alongside grain-based dishes like quinoa or farro salad. If I’m making a vegetarian meal, I often serve it with a creamy polenta or toss it into a hearty green salad for texture contrast.

Creative Ways to Present

For holiday dinners or dinner parties, I’ve plated the roasted delicata rounds stacked and drizzled with the brown butter sauce, finished with pepitas and microgreens for an elegant look. Using a shallow serving dish with contrasting colors also makes these vibrant yellows and greens pop. You could even fill small bowls with individual servings, topped with a parmesan crisp for an extra fancy touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and the squash keeps beautifully for up to 3 days. The pepitas remain fairly crunchy, but if they soften a bit, just toasting them fresh next time works wonders. Keeping the sprinkle of flaky sea salt until serving helps maintain texture too.

Freezing

Freezing roasted delicata squash is doable though it may lose some crispness after thawing. I recommend flash freezing the squash in a single layer on a baking sheet, then transferring to freezer bags. When ready, reheat gently until warmed through. I prefer fresh for best flavor, but freezing is a lifesaver when meal prepping.

Reheating

To reheat leftovers, I pop the squash in a 350°F (175°C) oven for about 10 minutes to regain that roasted texture. Microwaving works in a pinch but can make things mushy. If pepitas lose their crunch, quickly toast a handful in a dry skillet while the squash warms up and sprinkle them on right before serving.

FAQs

Can I use other squash instead of delicata?

Absolutely! While delicata’s thin skin and sweet flavor make it ideal here, you can substitute with acorn or kabocha squash. Just adjust roasting times and consider peeling thicker-skinned varieties to get tender, caramelized slices.
Do I have to use brown butter?

Brown butter adds a nutty depth that’s hard to replace, but you can use melted olive oil or browned coconut oil for a dairy-free option. The pepitas will still toast nicely, keeping that essential crunch.
What’s the best way to store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture, and consider toasting fresh pepitas if needed.
Can I make this recipe ahead of time for a party?

Yes! Roast the squash and prepare the brown butter pepita mix a few hours ahead, then toss and garnish just before serving to keep everything fresh and vibrant.
Is this recipe gluten-free?

Yes, it’s naturally gluten-free, making it a fantastic side dish for those with gluten sensitivities or celiac disease.

Final Thoughts

This Roasted Delicata Squash with Brown Butter and Pepitas Recipe truly feels like a warm hug on a plate for me. I love how it balances sweetness, nuttiness, and a touch of tang in such a simple way. Sharing it with you feels like sharing a secret that makes any meal feel special, whether it’s a cozy night in or a festive gathering. Give it a try—you’ll be surprised at how such humble ingredients come together to steal the show!