Roasted Delicata Squash with Brown Butter, Pomegranate, and Pistachios
Serves 620 mins prep75 mins cook
Infusing delicata squash with brown butter gives it a deep, caramelized flavor reminiscent of dessert. I took this recipe to the exotic side by topping it with tangy-sweet pomegranate molasses, pomegranate arils, and pistachios. But this recipe can go in lots of different directions. For a more traditional flavor profile, use cranberries and pecans and top with fried crumbled sage leaves and balsamic reduction. Or add minced rosemary to the squash before roasting. See my guide to browning butter if it's your first time!
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What you need
Instructions
0 Position a rack in the center of the oven and preheat to 425ºF. 1 Simmer the butter in a medium saucepan over medium heat until golden and fragrant, 3-5 minutes. Remove from the heat. 2 Place prepared delicata squash in a 9x13-inch baking dish, toss with brown butter, maple syrup, vegetable stock, Aleppo pepper, salt, and black pepper. 3 Cover and roast for 30 minutes (I just place a baking sheet over the baking dish to cover it loosely, but foil also works). After 30 minutes, uncover the pan and cook until the squash is golden and tender, 30-45 more minutes. Taste, adding more salt if you feel the dish needs it. 4 When ready to serve, transfer the squash to a serving platter. Top with the pistachios, pomegranate, any remaining brown butter, a few pinches of Aleppo pepper if using, and a good drizzle of pomegranate molasses.View original recipe