Description
This Roasted Delicata Squash with Brown Butter recipe highlights tender, caramelized slices of delicata squash paired with a nutty brown butter sauce infused with garlic, maple syrup, and spices. Topped with toasted pepitas and fresh parsley, this dish balances savory, sweet, and tangy flavors for a comforting yet elegant side perfect for fall and winter meals.
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 and 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 delicata squash ends, halve them lengthwise, scoop out the seeds, then slice crosswise into ½-inch thick rounds. Place the slices on a baking sheet.
- Toss with Olive Oil and Seasoning: Drizzle the olive oil evenly over the squash slices. Add the unpeeled garlic cloves to the pan. Sprinkle kosher salt and black pepper over everything, then toss the squash slices to coat evenly.
- Roast the Squash and Toast Pepitas: Place the baking sheet in the oven and roast for about 20 minutes, turning slices halfway through, until the squash is tender and caramelized. Separately, toast the raw pepitas in a dry skillet over medium heat until they start to pop and turn golden, about 3-4 minutes. Remove from heat.
- Make the Brown Butter Sauce: In a small saucepan, melt unsalted butter over medium heat. Continue cooking the butter until it turns golden brown and develops a nutty aroma, being careful not to burn it. Remove from heat and stir in the maple syrup, ground coriander, and apple cider vinegar.
- Combine and Finish: Drizzle the brown butter sauce over the roasted delicata squash and garlic on the baking sheet. Sprinkle the toasted pepitas and chopped parsley evenly atop. Finish with a pinch of flaky sea salt. Serve warm as a flavorful side dish.
Notes
- Delicata squash skin is edible and softens when roasted, so no need to peel.
- Keep a close eye on the brown butter to prevent burning; it should be golden with a nutty aroma.
- Toasting pepitas enhances their flavor and crunch—don’t skip this step.
- For a nuttier taste, try adding a handful of toasted walnuts or pecans.
- This dish pairs wonderfully with roasted meats, grain bowls, or as part of a vegetarian meal.
Keywords: Roasted delicata squash, brown butter, pepitas, fall side dish, roasted squash recipe, maple syrup glaze, vegetarian side