Roasted Delicata Squash

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This roasted delicata squash is one of those side dishes that looks fancy but couldn’t be easier to make. The squash turns tender and caramelized in the oven, and the brown butter maple vinaigrette adds just the right balance of sweet and savory.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: roasted delicata squash

Servings: servings

Calories: 175kcal

Author: Lena Gladstone

Ingredients

For the Delicata Squash:

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

For the Vinaigrette:

3 tablespoons unsalted butter
1 tablespoon sage finely chopped
1 tablespoon pure maple syrup
1 tablespoon apple cider vinegar
½ teaspoon kosher salt or more to taste
¼ cup pistachios coarsely chopped, or use toasted pumpkin seeds, pecans, or hazelnuts
¼ cup pomegranate arils

Instructions

Preheat the oven to 425°F with the rack set in the middle position.
Prep the squash by trimming the ends off, cutting it in half lengthwise and scooping out the seeds. Then cut crosswise into ½ inch-thick slices. Add the cut squash to a bowl, drizzle with olive oil and sprinkle with all the seasonings. Gently toss to coat the squash.
Line a rimmed baking sheet with parchment paper, add the seasoned squash. Arrange in a single layer. Roast for 12 minutes.
Flip and continue to roast for another 12-15 minutes. Check for doneness. If needed add an additional few minutes.
While the squash is roasting, add the butter to a pan and melt the butter over medium-low heat. Cook, stirring frequently, until butter is golden brown and fragrant, 3-5 minutes, making sure to stir often not to burn.
Add the chopped sage and cook for an additional 1 minute. Immediately remove from heat and stir in maple syrup and sprinkle in the kosher salt (mixture will bubble). Let cool for 1 minute.
Add the apple cider vinegar, whisk to combine and adjust any seasoning to your liking.
Transfer squash to a serving platter and drizzle with vinaigrette, sprinkle pistachios and pomegranate arils and enjoy.

Notes

When choosing your squash, keep in mind that the size of the squash matters. For even cooking, try to choose squash that are similar in size and shape. Otherwise, you risk over- or under-cooked squash slices.
Don’t overcrowd the baking sheet. Give each piece space so they roast instead of steam.
Flip the squash halfway through roasting to get even color and crisp edges on both sides.
Watch the butter closely when browning. It can go from golden to burnt quickly, so stir often and remove from heat once it smells nutty.
Let the brown butter cool slightly before adding maple syrup and vinegar to prevent splattering.
Taste the vinaigrette before drizzling and adjust the salt or vinegar to your liking.
Toast the nuts before adding them for extra crunch and deeper flavor.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

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