Description

This Roasted Delicata Squash with Brown Butter is a gourmet side dish featuring tender delicata squash slices roasted to golden perfection, topped with a rich browned butter sauce infused with maple syrup, roasted garlic, and toasted pepitas. With just 9 simple ingredients and under an hour of prep and cook time, it’s ideal for elevating weeknight dinners or impressing guests with a seasonal, flavorful vegetable dish.

Ingredients

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

3 tablespoons unsalted butter
½ cup raw pepitas
1 tablespoon pure maple syrup
¾ teaspoon ground coriander
1 tablespoon apple cider vinegar

Garnish

2 tablespoons chopped parsley
Flaky sea salt

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Instructions

Preheat and prepare the oven: Heat your oven to 425°F (218ºC) and position the rack in the lowest slot. This will ensure the squash roasts evenly and begins softening properly.
Toss and roast squash covered: On a rimmed baking sheet, drizzle the delicata squash slices and whole unpeeled garlic cloves with extra-virgin olive oil, then toss to coat thoroughly. Season with kosher salt and black pepper. Arrange the squash in a single layer and cover tightly with foil. Roast for 12–15 minutes until the squash just starts to soften.
Increase oven temperature and brown one side: Remove the foil, increase the oven temperature to 450°F (232ºC), and roast the squash uncovered for another 10–12 minutes, allowing the side touching the pan to turn golden brown.
Flip and brown the other side: Use a thin spatula to flip each piece of squash. Return the pan to the oven and roast for an additional 10–12 minutes until this side is equally golden and caramelized.
Prepare brown butter and toast pepitas: While squash roasts, melt the unsalted butter in a large skillet over medium-low heat. Add the raw pepitas and cook, stirring frequently, for 4–5 minutes until both the butter and pepitas are golden brown and fragrant. Immediately remove from heat to prevent burning.
Add flavorings to the brown butter: Stir the pure maple syrup and ground coriander into the browned butter and pepitas mixture. The sauce will bubble upon adding these ingredients. Let it cool for a minute.
Make roasted garlic paste: Remove the softened skins from the roasted garlic cloves and smash the garlic into a paste. Stir this mashed garlic and apple cider vinegar into the brown butter mixture. Season with additional salt and pepper to taste.
Assemble and serve: Transfer the roasted squash to a serving platter. Drizzle the brown butter, pepita, and garlic vinaigrette generously over the squash. Sprinkle chopped parsley and flaky sea salt on top just before serving for fresh color and extra seasoning.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven to maintain texture and flavor. Freezing is not recommended as it will alter the squash’s texture.
Size matters: Choose delicata squash that are similar in size and shape to ensure even cooking and consistent texture across slices.
Steam then roast technique: Starting the squash covered helps it steam, softening the skins and speeding up the cooking process before finishing with an uncovered roast for desirable browning and caramelization.
Temperature increase tip: Raising the oven temperature halfway through roasting promotes better browning despite the squash’s moisture content, enhancing flavor and texture.
Edible skin: The thin, tender skin of delicata squash is edible; steaming before roasting makes it more pleasant to eat by softening it.