Description
Roasted Delicata Squash is a flavorful and elegant side dish featuring tender slices of delicata squash roasted to perfection with olive oil and aromatic spices. Finished with a nutty brown butter sage maple vinaigrette and garnished with crunchy pistachios and vibrant pomegranate arils, this dish beautifully balances sweetness, earthiness, and a touch of tanginess for a delicious seasonal treat.
Ingredients
Scale
Squash and Seasonings
- 2 delicata squash (about 1 ½ pounds each)
- 1 ½ tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt (divided)
- ½ teaspoon ground coriander
- ¼ teaspoon smoked paprika
Brown Butter Sage Vinaigrette
- 3 tablespoons unsalted butter
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt (or more to taste)
Garnishes
- ¼ cup pistachios, coarsely chopped (or toasted pumpkin seeds, pecans, or hazelnuts)
- ¼ cup pomegranate arils
Instructions
- Preheat Oven: Preheat the oven to 425°F with the rack set in the middle position to ensure even roasting of the squash slices.
- Prep the Squash: Trim the ends off each squash, then cut in half lengthwise and scoop out the seeds. Slice the squash crosswise into ½ inch-thick rounds. Place the slices in a bowl, drizzle with olive oil and sprinkle with half the kosher salt, ground coriander, and smoked paprika. Gently toss until well coated.
- Arrange and Roast: Line a rimmed baking sheet with parchment paper and spread the seasoned squash in a single layer. Roast the squash for 12 minutes.
- Flip and Continue Roasting: Using a spatula, carefully flip the squash slices and roast for another 12 to 15 minutes. Check for tenderness and caramelization; add a few extra minutes if needed for desired doneness.
- Make Brown Butter Sage Vinaigrette: While the squash roasts, melt the butter in a pan over medium-low heat. Stir frequently and cook for 3–5 minutes until the butter turns golden brown and fragrant, being careful not to burn it.
- Add Sage and Maple: Stir in chopped sage and cook for an additional minute. Immediately remove from heat and stir in the maple syrup and remaining kosher salt; the mixture will bubble. Allow it to cool for about a minute.
- Finish Vinaigrette: Whisk in the apple cider vinegar until fully combined. Adjust seasoning to taste.
- Serve: Transfer the roasted delicata squash to a serving platter. Drizzle evenly with the brown butter sage maple vinaigrette. Sprinkle with chopped pistachios and pomegranate arils for texture and a burst of color. Serve warm and enjoy.
Notes
- Delicata squash is great for roasting because its skin is edible; no need to peel.
- Brown the butter carefully on medium-low heat and stir often to avoid burning.
- You can substitute nuts based on preference, such as pumpkin seeds or pecans.
- For a vegan version, substitute butter with a vegan butter alternative and skip or modify the maple syrup as needed.
- This dish pairs wonderfully with roasted meats or as part of a festive vegetarian spread.
