Roasted Delicata Squash with Brown Butter and Pepitas Recipe
Roasted Delicata Squash with Brown Butter is a savory and slightly sweet side dish featuring tender, caramelized slices of delicata squash tossed in nutty brown butter, maple syrup, and warm spices. Finished with crunchy toasted pepitas, fresh parsley, and a splash of apple cider vinegar for brightness, this dish offers a delightful balance of flavors and textures, perfect for autumn or any time you crave a comforting vegetable side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Squash and Seasoning
- 2 delicata squash (1.5 pounds each), ends trimmed, halved lengthwise, seeded, and sliced crosswise into ½ inch-thick slices
- 2 cloves garlic, unpeeled
- 4 teaspoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Brown Butter Sauce & Toppings
- ½ cup raw pepitas
- 3 tablespoons unsalted butter
- 1 tablespoon pure maple syrup
- ¾ teaspoon ground coriander
- 1 tablespoon apple cider vinegar
- 2 tablespoons chopped parsley
- Flaky sea salt, for finishing
Instructions
- Prepare the Squash: Preheat your oven to 425°F (220°C). Trim the ends of the delicata squash, cut them in half lengthwise, scoop out the seeds, then slice into ½ inch thick rounds. Place the slices on a baking sheet.
- Add Garlic and Oil: Add the unpeeled garlic cloves to the baking sheet. Drizzle the squash slices with 4 teaspoons of extra-virgin olive oil and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss everything gently to coat evenly.
- Roast the Squash: Roast in the oven for about 25-30 minutes, turning once halfway through, until the squash is tender and golden brown on the edges.
- Toast the Pepitas: While the squash roasts, toast ½ cup of raw pepitas in a dry skillet over medium heat for 3-5 minutes until they just start to pop and turn golden. Set aside.
- Make the Brown Butter Sauce: In a small saucepan, melt 3 tablespoons of unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns a golden brown color with a nutty aroma, about 3-5 minutes. Remove from heat.
- Add Flavorings to the Sauce: Stir 1 tablespoon of pure maple syrup and ¾ teaspoon ground coriander into the brown butter. Then add 1 tablespoon of apple cider vinegar and mix well to combine.
- Combine and Serve: Transfer the roasted delicata squash slices to a serving dish. Drizzle the brown butter sauce evenly over the squash. Sprinkle toasted pepitas and 2 tablespoons of chopped parsley on top. Finish with a pinch of flaky sea salt. Serve warm and enjoy!
Notes
- Delicata squash skin is edible and becomes tender when roasted, so no need to peel.
- Be careful not to burn the brown butter; watch it closely as it can go from browned to burnt quickly.
- Use fresh parsley for a bright herbal note, but you can substitute with cilantro if preferred.
- This dish pairs well with roasted chicken or as part of a vegetarian meal.
- For a nut-free version, omit pepitas or substitute with roasted chickpeas.