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!
