Roasted Delicata Squash with Brown Butter and Maple Pepitas Recipe
This flavorful Roasted Delicata Squash with Brown Butter features tender, caramelized slices of delicata squash topped with a nutty brown butter sauce, toasted pepitas, and a bright parsley vinaigrette. It’s a simple yet elegant side dish perfect for fall or whenever you crave a comforting vegetable with a touch of sweetness and spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- 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
Toppings and Sauce
- 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, then cut each squash in half lengthwise and scoop out the seeds. Slice the halves crosswise into ½-inch-thick slices.
- Season and roast: Place the sliced squash and unpeeled garlic cloves on a baking sheet. Drizzle with extra-virgin olive oil, then sprinkle with kosher salt and black pepper. Toss to coat evenly. Roast in the oven for about 20-25 minutes, turning once halfway through, until the squash is tender and golden brown.
- Toast the pepitas: While the squash roasts, toast the raw pepitas in a dry skillet over medium heat, stirring frequently, until they are golden and fragrant, about 3-5 minutes. Remove from heat and set aside.
- Make the brown butter sauce: In a small skillet over medium heat, melt the unsalted butter. Continue cooking until it turns golden brown with a nutty aroma, about 4-5 minutes, being careful not to burn it. Remove from heat and stir in the pure maple syrup and ground coriander.
- Prepare the vinaigrette: In a small bowl, whisk together the apple cider vinegar and chopped parsley.
- Assemble and serve: Arrange the roasted delicata squash slices on a serving platter. Drizzle the brown butter sauce over the top, then sprinkle with toasted pepitas and flaky sea salt. Drizzle the parsley vinaigrette over the squash just before serving. Serve warm or at room temperature.
Notes
- Delicata squash skin is edible when roasted, so there is no need to peel it.
- Watch the brown butter carefully as it can go from golden brown to burnt quickly.
- For extra flavor, you can add a pinch of smoked paprika or cayenne to the maple syrup and coriander mixture.
- This dish pairs wonderfully with roasted meats or can be served as a vegetarian main with a grain side.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
Keywords: delicata squash, roasted delicata squash, brown butter squash, fall side dish, roasted squash recipe, maple syrup squash, thanksgiving side dish