Roasted Delicatata Squash with Brown Butter and Pomegranate

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I was intivted to a friends Thanksgiving the Saturdayafter thanksgiving. The hosts were providing the turkey and asked everyone to bring a side or dessert. After all of the Thanksgiving prep and cooking I wanted something very simple to contribute. I was inspired a few days before the party by a roasted squash recipe I saw on Instagram.

I used the picture and the name as a starting point but just did my own thing when putting it together. I wrote out the recipe below as best I can remember although I didn’t measure anything when I made it. I roasted the squash with a little oil and maple syrup at 400 for 25-30 minutes which turned out to be a perfect temperature and timing to nicely brown the pieces and get the tender without drying them out or making them get tough. I arranged the squash on a plate and drizzled and sprinkled with everything else. Simple and delicious. I used balsamic, but you could also use pomegranate molasses or date molasses. You could drizzle with just plain melted butter, or a good finishing oil, and you could sprinkle with other fruit, herbs, seeds or nuts (dried cherries or cranberries, pistachios, sunflower or pumpkin seeds, fresh parsley or cilanto, you get the idea).

I thought it turned out great! Got some good review from friends. A fun, different composed salad for a group. Would definitely do this or something similar again.

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Roasted Delicatata Squash with Brown Butter and Pomegranate
Ingredients

  • 2 medium-to-large delicata squash

  • 2-3 tablespoons olive oil

  • 1-2 tablespoons maple syrup

  • Kosher salt

  • 4-6 tablespoons butter

  • Balsamic vinegar

  • Pomegranate arils

  • Fresh chives

Directions
Preheat the oven to 400 degrees. Cut the squash in half the long way, scoop out the seeds and then slice eat half of squash into 1/2 inch half-moons. Toss the squash with olive oil, maple syrup and kosher salt to taste. Arrange in a single layer on two baking sheets. Roast for 25-30 minutes until lightly browned and tender, flipping squash about 20 minutes into roasted to more evenly brown both sides.

While the squash is cooking brown the butter. Place the butter in a light-colored pan over low-to-medium heat. Stir the butter or rotate the pan the entire time it is on the heat to keep it moving. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. After about 5-10 minutes the butter will turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. It will smell intensely buttery and nutty. Immediately remove the pan from heat and pour the butter into heat-proof bowl to stop the cooking process or it may burn if left in the hot pan. Set aside until the squash is done.

Remove squash from oven and let cool slightly. Arrange squash in layers on a large platter. Drizzle with the browned butter and balsamic vinegar to taste. Sprinkle with pomegranate arils and chopped chives. Serve warm. As it cools the butter may start to solidify somewhat but it is still perfectly delicious.