Roasted Delicata Squash with Brown Butter
Half-moons of delicata squash roasted until golden and drizzled with nutty brown butter and sage — an easy, elegant fall side, and the one squash you never even have to peel.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Baking sheet
Small saucepan
- 2 delicata squash
- 2 tablespoons olive oil
- 4 tablespoons butter
- 8 fresh sage leaves
- Salt and pepper to taste
Preheat the oven to 425F (220C). Halve the delicata squash lengthwise, scoop out the seeds, and slice into half-moons.
Toss with olive oil, salt, and pepper, and roast on a baking sheet for 20 to 25 minutes, flipping once, until golden and tender.
Meanwhile, melt the butter in a small saucepan over medium heat, add the sage, and swirl until the butter turns nutty and amber, about 3 minutes.
Arrange the roasted squash on a platter, drizzle with the brown butter and crispy sage, and serve warm.