Roasted Delicata Squash with Brown Butter and Pepitas Recipe

If you’re looking for a fall side dish that’s both comforting and a bit fancy, this Roasted Delicata Squash with Brown Butter and Pepitas Recipe is an absolute must-try. There’s something magical about the sweet, tender squash paired with nutty brown butter and those delightful crunchy pepitas. Every fall and winter, I find myself coming back to this recipe because it’s easy but feels special enough for guests or a cozy family meal.

What makes this Roasted Delicata Squash with Brown Butter and Pepitas Recipe stand out is how perfectly balanced the flavors are—earthy squash, a touch of maple sweetness, a zing of cider vinegar, and fresh parsley to brighten everything up. Plus, it’s quick to prepare and only needs a handful of simple ingredients, which means you can usually throw it together with what’s already in your kitchen. Trust me, once you try it, you’ll want to make it part of your seasonal rotation too.

Ingredients You’ll Need

This recipe is all about a few thoughtfully paired ingredients that bring big flavor with minimal fuss. The delicata squash offers a naturally sweet and tender base, while the brown butter adds nutty richness. I like to pick fresh pepitas for some satisfying crunch that contrasts beautifully. Here’s what you’ll gather:

• Delicata squash: Its thin, edible skin means no peeling hassle, plus it roasts up tender and sweet.
• Garlic cloves (unpeeled): Roasting them whole mellows their flavor and infuses the dish subtly.
• Extra-virgin olive oil: For roasting, it helps develop a beautiful caramelized edge on the squash.
• Kosher salt: Essential for bringing out the natural sweetness and enhancing overall flavor.
• Black pepper: Adds a gentle warmth and spice contrast to the sweetness.
• Raw pepitas: Toast these to unlock their nuttiness and give your dish that crave-worthy crunch.
• Unsalted butter: The base for your brown butter, which lends a rich, caramel-like note.
• Pure maple syrup: A touch of natural sweetness to balance the savory and tangy elements.
• Ground coriander: Brings a subtle citrusy, aromatic hint that pairs beautifully with squash.
• Apple cider vinegar: The acid here lifts the dish and adds a nice brightness against the richness.
• Chopped parsley: Adds fresh, herbaceous color and flavor at the end.
• Flaky sea salt: For finishing—sprinkling this on last gives bursts of crunchy saltiness that truly elevate each bite.

Variations

I often tweak this Roasted Delicata Squash with Brown Butter and Pepitas Recipe depending on what I have on hand or the mood I’m in. Feel free to experiment and make it your own—it’s super flexible!

• Add spice: I’ve stirred in a pinch of cayenne or smoked paprika when I want a little heat and smoky depth.
• Different nuts: Walnuts or pecans toasted lightly can swap in for pepitas if that’s what you prefer or have handy.
• Vegan tweak: Replace butter with coconut oil or vegan butter and skip honey for a plant-based alternative that still tastes amazing.
• Herb switches: Instead of parsley, fresh thyme or sage work beautifully, especially during colder months.

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

Step 1: Prepare the Squash and Garlic

Start by trimming the ends of your delicata squash, then cut them in half lengthwise. Scoop out the seeds and slice crosswise into ½-inch thick rounds. Don’t worry about peeling; the skin softens wonderfully when roasted. Keep the garlic cloves unpeeled—that way, when they roast, they become sweet and mellow making their flavor gentle but noticeable in the final dish.

Step 2: Roast the Squash and Garlic

Toss the delicata slices and garlic cloves in extra-virgin olive oil, kosher salt, and pepper. Spread them out on a baking sheet in a single layer to ensure even roasting. Pop it in a 425°F (220°C) oven and roast for about 20–25 minutes, flipping the squash halfway through. The goal is tender, golden edges with nicely caramelized spots—you’ll see those beautiful roasted bits develop and smell that wonderful sweet aroma.

Step 3: Toast Pepitas and Make Brown Butter

While your squash roasts, toast the raw pepitas in a dry skillet over medium heat until they just start to pop and turn golden—about 3-4 minutes. Set aside. In the same pan, melt unsalted butter over medium heat. Keep an eye on it, swirling occasionally, until it foams and turns a rich amber brown with a nutty scent—this usually takes 3–5 minutes. Don’t walk away here; brown butter can go from perfect to burnt quickly.

Step 4: Build the Flavor Dressing

To the browned butter, stir in pure maple syrup and ground coriander. Take the roasted garlic cloves from the baking sheet, squeeze the soft garlic out of the skins, and stir it into the brown butter mixture. Then, add apple cider vinegar for a zingy brightness. This sauce ties all the flavors together beautifully.

Step 5: Combine and Finish

Lay the roasted delicata squash on a serving platter. Drizzle the warm brown butter sauce over the top and scatter toasted pepitas and chopped parsley for freshness and crunch. Finish with an extra sprinkle of flaky sea salt—this final touch will make every bite sing.

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

Garnishes

I love to finish this squash with a handful of fresh parsley because it adds a pop of color and herbaceous brightness. Sometimes, I toss on a few crumbled goat cheese or feta for creaminess and a touch of tang—the contrast is incredible. A few lemon zest shavings can also boost the freshness if you want something a little different.

Side Dishes

This Roasted Delicata Squash with Brown Butter and Pepitas Recipe pairs beautifully with roasted chicken or pork tenderloin. I’ve also served it alongside quinoa or farro salads for a satisfying vegetarian meal. It adds a lovely sweet and nutty note that balances hearty mains perfectly.

Creative Ways to Present

For special occasions, I sometimes plate the roasted squash in a single layered circle on a large platter, drizzle the brown butter sauce with a thin brush for an artistic look, and sprinkle pepitas and parsley with intention. It’s a simple but elegant presentation that gets compliments every time. I’ve even tried serving it in individual ramekins topped with a few microgreens for a fancy dinner party.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I recommend storing the pepitas separately if possible, to maintain their crunch. If not, they’ll soften slightly but still taste good mixed in.

Freezing

Freezing is doable but not my favorite because the texture of squash softens after thawing. If you’re set on freezing, flash freeze the roasted squash slices on a baking sheet before transferring into a freezer bag to avoid clumping. Use within 1 month for best flavor.

Reheating

Reheat leftovers gently in a 350°F oven for about 10 minutes to keep the edges crisp. Avoid microwaving if you can, as it tends to make the squash mushy. Sprinkle flaky sea salt again after reheating to refresh the flavor.

FAQs

Final Thoughts

This Roasted Delicata Squash with Brown Butter and Pepitas Recipe always feels like a little celebration of fall to me. It’s simple yet flavorful, comforting yet elegant—a side dish that I’m proud to serve anytime. I hope you enjoy making it as much as I do, and it becomes one of your go-to recipes when you want something quick but special. Give it a whirl, share it with friends, and don’t forget to savor every bite!

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