Roasted Delicata Squash with Maple Brown Butter Sauce
Roasted delicata squash is taken to the next level with a delicious brown butter maple sauce and toasted pepitas. A wonderful vegetarian side dish perfect for weeknight meals or holiday feasts.
I had a small delicata squash that needed to be used up so I decided to finally try a recipe I bookmarked a long time ago from The Zestful Kitchen. I adapted the cooking method and portion size of the recipe but otherwise kept it nearly the same. The delicata squash slices were roasted until golden brown and tender then drizzled with the most delicious brown butter maple sauce with toasted pumpkin seeds. I loved how quick and easy this recipe was to make and that it disappeared quickly, which is always a good sign.
How to Make Roasted Delicata Squash with Maple Brown Butter Sauce
Preheat the oven to 425 degrees.
Cut the delicata squash in half lengthwise, scoop out the seeds with a spoon, then slice into 1/2-inch thick slices and place them in a large bowl. Drizzle the olive oil, sea salt, and freshly cracked pepper, to taste. Gently toss to evenly coat each slice thoroughly. Lay them flat on a baking sheet.
Bake in the center of the oven for 20-25 minutes, or until golden brown on the edges, rotating the tray halfway through cooking time.
Make the sauce when the squash has 5 minutes remaining of roasting time. Melt the butter over medium heat in a small saucepan, stirring often, until melted. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily.
Remove from the heat and immediately add the minced garlic and maple syrup then stir; add the vinegar and stir until well combined. Add the coriander and garlic; stir well. and toasted pepitas (pumpkin seeds). Stir until well combined.
Transfer the delicata squash slices to a serving platter. Drizzle the brown butter maple sauce over the squash. Sprinkle with chopped parsley. Serve immediately and enjoy.
Equipment
Ingredients
Delicata Squash:
- 1 delicata squash
- 1½ tsp olive oil
- Sea salt and freshly cracked pepper, to taste
Maple Brown Butter Sauce:
- 1½ tbsp butter
- 1 small clove of garlic, minced
- ½ tbsp real maple syrup
- ½ tbsp apple cider vinegar
- ¼ tsp coriander
- 2 tbsp toasted pepitas **Pumpkin seeds
- 1` tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 425 degrees.
- Cut the delicata squash in half lengthwise, scoop out the seeds with a spoon, then slice into 1/2-inch thick slices and place them in a large bowl. Drizzle the olive oil, sea salt, and freshly cracked pepper, to taste. Gently toss to evenly coat each slice thoroughly. Lay them flat on a baking sheet.
- Bake in the center of the oven for 20-25 minutes, or until golden brown on the edges, rotating the tray halfway through cooking time.
- Make the sauce when the squash has 5 minutes remaining of roasting time. Melt the butter over medium heat in a small saucepan, stirring often, until melted. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily.
- Remove from the heat and immediately add the minced garlic and maple syrup then stir; add the vinegar and stir until well combined. Add the coriander and toasted pepitas (pumpkin seeds). Stir until well combined.
- Transfer the delicata squash slices to a serving platter. Drizzle the brown butter maple sauce over the squash. Sprinkle with chopped parsley. Serve immediately and enjoy.
One of my favourite Fall dishes!
Pretty sure I could bathe in that sauce. Sounds divine!
Love roasted veggies! And squash is wonderful prepared this way. Such a flavorful recipe! Perfect. 🙂