Roasted Delicata Squash with Brown Butter, Pomegranate, and Pistachios
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.
Prep Time: 20minutes
Cook Time: 1hour15minutes
Servings: 6side servings
6tablespoons(85 g) unsalted butter
4medium delicata squash (2 ½ - 3 pounds), cut in half, seeds removed, then cut into wedges or half moons
2tablespoons(30 ml) maple syrup
¼cup(60 ml) vegetable stock or water
¼teaspoonAleppo pepper or a big pinch cayenne
¾teaspoonfine sea salt
freshly ground black pepper
¼cuppistachios (30 g), or pumpkin seeds, pecans, or hazelnuts, toasted and coarsely chopped
½cuppomegranate arils (from half a large pomegranate) or a handful of chopped dried cranberries
about 1 tablespoon (15 ml) pomegranate molasses or balsamic reduction, for drizzling
Position a rack in the center of the oven and preheat to 425ºF.
Simmer the butter in a medium saucepan over medium heat until golden and fragrant, 3-5 minutes. Remove from the heat.
Place prepared delicata squash in a 9x13-inch baking dish, toss with brown butter, maple syrup, vegetable stock, Aleppo pepper, salt, and black pepper.
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.
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.
Roasted Delicata Squash with Brown Butter, Pomegranate, and Pistachios recipe by Alanna Taylor-Tobin of The Bojon Gourmet. Source: https://bojongourmet.com/roasted-delicata-squash-with-brown-butter-pomegranate/.