Roasted Delicata Squash with Maple Brown Butter Sauce
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Pam - For the Love of Cooking
Sea salt and freshly cracked pepper, to taste
Maple Brown Butter Sauce:
1smallclove of garlic, minced
½tbspreal maple syrup
½tbspapple cider vinegar
2tbsptoasted pepitas **Pumpkin seeds
1`tbspfresh parsley, chopped
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 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.