Autumn / No. 13 / Browning butter
Brown Butter Delicata Squash
Roasted rings of delicata squash with nutty brown butter, sage, shaved Parmesan and pomegranate seeds. The skin is edible, so no peeling.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Yield
- 4 servings
Photo: Delicata squash salad - the girl & the fig - 2021-11-25 - Sa by Missvain, CC BY 4.0, via Wikimedia Commons. Cropped and resized.
Delicata is the friendliest of winter squashes. It is small, easy to cut, and its thin striped skin turns tender when roasted, so there is no peeling at all. Sliced into half-moons and roasted hot, it caramelizes at the edges and turns creamy inside, with a flavor somewhere between sweet potato and butternut.
We finish it with brown butter, which might be the single most flavorful thing you can make from one ingredient in under five minutes. Crisp sage leaves, shaved Parmesan and a scattering of pomegranate seeds make it pretty enough for a holiday table and easy enough for a Tuesday.
Method
- 1
Heat the oven to 425°F (220°C) with a rack in the upper third.
- 2
Trim the ends of the squash, halve lengthwise and scoop out the seeds. Cut into 1/2-inch half-moons.
- 3
Toss with the olive oil, salt and pepper and spread in a single layer on a large sheet pan, cut side down where possible.
- 4
Roast for 20 to 25 minutes, flipping once halfway, until tender and well browned on both sides.
- 5
In the last few minutes, make the brown butter: melt the butter in a small light-colored skillet over medium heat. When it begins to foam, add the sage leaves. Swirl the pan constantly for 2 to 4 minutes, until the foam subsides, the leaves are crisp and the butter is amber with brown flecks.
- 6
Remove from the heat and immediately stir in the maple syrup and vinegar (it will sputter).
- 7
Arrange the squash on a platter, spoon over the brown butter and sage, and finish with pomegranate seeds, Parmesan and flaky salt.
Cook's notes
- Look for firm delicata with cream-colored skin and dark green stripes; avoid any with soft spots.
- Acorn squash works too but its ridged skin is tougher; roast 5 to 10 minutes longer.
- Toasted hazelnuts or pumpkin seeds add crunch.
Keeping
Roasted squash keeps 4 days in the fridge. Reheat in a hot oven, and make fresh brown butter for serving.
Cooking times and temperatures are guides; ovens, stoves and ingredients vary. This recipe is for home cooking and is not dietary or medical advice. Check labels for allergens.
