Name: Roasted Delicata Squash with Brown Butter and Maple Pepitas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 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

If you’re looking for a cozy side dish that feels both wholesome and a little fancy, this Roasted Delicata Squash with Brown Butter and Maple Pepitas Recipe is where it’s at. I first tried it on a chilly autumn evening, and instantly loved how the sweet, nutty squash paired with the warm, caramel-y brown butter and the crunchy, maple-glazed pepitas. It’s one of those dishes that impresses guests but is surprisingly simple to make—a total win-win!

You’ll notice this recipe shines when you want something colorful on your plate that’s full of fall vibes but not overly complicated. Plus, the contrast between tender roasted squash and the crunch of the pepitas gives it a great texture balance that I think you’ll really appreciate. Whether you’re serving it with a weekday dinner or a holiday feast, this Roasted Delicata Squash with Brown Butter and Maple Pepitas Recipe fits beautifully.

Ingredients You’ll Need

The ingredients in this dish complement each other perfectly—the natural sweetness of delicata squash, the rich nuttiness from brown butter, and the sweet-tart kick from maple syrup and apple cider vinegar make a balanced bite every time. Here are the essentials and a few tips on picking the best components:

Delicata Squash: I love delicata because its skin is thin and edible, so no peeling required—just slice and roast! Look for firm squash without any soft spots for the best results.
Garlic: Roasting it whole alongside the squash softens the cloves and adds subtle depth—no need to peel beforehand.
Extra-Virgin Olive Oil: Adds a light richness and helps the squash caramelize nicely in the oven.
Kosher Salt & Black Pepper: Simple seasoning that brings out all the natural flavors here.
Raw Pepitas (Pumpkin Seeds): These roast up crunchy and get a magical maple-butter glaze—try to find high-quality pepitas without shells for easier eating.
Unsalted Butter: Unsalted gives you full control over salt levels and is perfect for browning without any extra flavors.
Pure Maple Syrup: Be sure to use real maple syrup—not imitation—to get that rich sweetness and depth.
Ground Coriander: This subtle, citrusy spice adds an unexpected but beautiful warmth without overpowering the dish.
Apple Cider Vinegar: Just a splash cuts through the richness with a gentle tang that brightens the flavors.
Chopped Parsley: Fresh herbs at the end lighten everything up and add a pop of green color.
Flaky Sea Salt: Sprinkled on top for that final crunch and burst of salty flavor that contrasts perfectly with the sweet elements.

Variations

Hands down, what makes this recipe so fun is how easy it is to tweak depending on your mood or what’s in your pantry. I like to play around with the toppings or spice profile to keep things interesting.

Spicy Kick: Once, I added a pinch of cayenne pepper to the brown butter for a subtle heat, which gave it a lovely warmth that balanced the sweetness perfectly.
Nut-Free: If you want to skip nuts altogether, just omit the pepitas or swap them for toasted sunflower seeds—they get the same crunch but are allergy-friendly.
Herb Variations: Instead of parsley, thyme or sage works amazingly well with delicata squash and brings a more earthy flavor.
Sweet Swap: If you don’t have maple syrup, a drizzle of honey works, but maple is my favorite because of its distinct fall flavor.

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

Step 1: Prep and Roast the Squash with Garlic

Start by trimming the ends off your delicata squash, slicing it in half lengthwise, scooping out the seeds, and then cutting crosswise into about ½-inch thick slices. Don’t worry about peeling because the skin softens and becomes tasty when roasted. Toss the slices with olive oil, kosher salt, and pepper, then spread everything out on a baking sheet. Nestle the unpeeled garlic cloves alongside—they’ll roast and mellow nicely.

Pop it all into a preheated 425°F oven and roast for about 25-30 minutes, flipping the slices halfway through. Look for golden edges and tender flesh—that’s your cue it’s done.

Step 2: Make the Brown Butter Maple Pepitas

While the squash roasts, melt unsalted butter over medium heat in a small skillet. Keep a close eye as it foams and transforms into a golden brown with a nutty aroma—this only takes a few minutes and is key to the recipe’s flavor punch. Immediately stir in maple syrup, apple cider vinegar, and ground coriander, then toss in the raw pepitas and coat them in this luscious sauce. Let them toast lightly for two to three minutes, tossing frequently so they don’t burn.

Step 3: Assemble and Finish with Fresh Parsley and Sea Salt

Once the squash and garlic are roasted and slightly cooled, transfer to a serving dish. Remove the garlic cloves from their skins and either mash or spread lightly on top for an extra savory note. Then drizzle your warm brown butter maple pepitas over everything and scatter chopped parsley for freshness. A final sprinkle of flaky sea salt rounds it all out beautifully and adds a lovely crunch.

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

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

Garnishes

I usually add some extra flaky sea salt on top just before serving—it elevates the texture and flavor so nicely. Fresh parsley is a must for me to brighten the dish, but if I’m feeling fancy, I sprinkle a few toasted pumpkin seeds or microgreens to add height and an appealing look. Sometimes a tiny drizzle of aged balsamic vinegar enhances the sweet-savory contrast even further.

Side Dishes

This roasted delicata squash pairs wonderfully with roasted chicken or pork loin for a comforting meal. I’ve also enjoyed it alongside quinoa or wild rice pilaf for a vegetarian option that feels substantial. When I’m in a hurry, serving it with a crisp green salad and some crusty bread rounds out the meal effortlessly.

Creative Ways to Present

For a Thanksgiving or special occasion, I like to arrange the squash slices in a fan shape on a large platter, then drizzle the brown butter mapled pepitas in a line down the middle like a decorative stripe. You can even stuff the roasted squash rings with a dollop of herbed ricotta or goat cheese for an extra layer of indulgence. Little edible flowers or finely chopped chives also add a lovely touch if you want to get fancy.

Make Ahead and Storage

Storing Leftovers

Leftover roasted delicata squash keeps really well in an airtight container in the fridge for up to three days. I recommend storing the brown butter maple pepitas separately if possible, so they stay crunchy and don’t get soggy. When you’re ready to eat, just scatter them fresh on top.

Freezing

I’ve frozen roasted delicata squash a few times—just lay it flat on a baking sheet to freeze individually before transferring to a freezer bag. It’s best eaten within two months. The texture softens a bit after thawing, but it still tastes delicious and works great in soups or purees.

Reheating

To reheat, I like popping the squash in a 375°F oven for about 10-15 minutes to bring back some crispness without drying it out. Microwave works in a pinch, but you’ll lose that lovely roasted texture. Add the brown butter pepitas fresh after reheating for best crunch.

FAQs

What makes delicata squash a good choice for this recipe?

Delicata squash is uniquely suited because its skin is thin and edible, which means you don’t have to peel it—saving time and effort. Its flavor is naturally sweet and nutty, which pairs beautifully with brown butter and maple, giving you a delicious balance of tastes and textures.
Can I use other squash varieties in this recipe?

You can certainly try butternut or acorn squash as alternatives, though they may require peeling and often have a denser texture. Delicata’s thin skin and quick roasting time make it especially convenient and flavorful for this particular recipe.
How do I brown butter without burning it?

Use a light-colored pan so you can watch the butter’s color change easily and keep the heat at medium or medium-low. Stir frequently and remove the pan from heat as soon as the butter turns golden with a nutty aroma to prevent burning.
Can I prepare this recipe ahead of time?

Yes! You can roast the squash and prepare the maple pepitas ahead and store them separately in the fridge. Reheat the squash gently in the oven before serving and sprinkle the pepitas fresh to keep their crunch.
Are maple pepitas very sweet?

They’re sweetened but balanced by the richness of brown butter and a touch of apple cider vinegar, so the flavor isn’t overly sugary. The pepitas maintain a nice crunchy texture with a subtle maple glaze—a perfect contrast to the soft roasted squash.

Final Thoughts

This Roasted Delicata Squash with Brown Butter and Maple Pepitas Recipe holds a special place in my kitchen rotation for its simplicity, warmth, and amazing layers of flavor. It’s one of those dishes that comes together quickly but somehow feels festive and thoughtful enough for special occasions. I’m excited for you to try it because I think you’ll love how it elevates humble squash into something truly memorable—kind of like catching autumn itself on a plate. Give it a go, and feel free to make it your own!