Sweet and savory delicata squash roasted with maple syrup and drizzled with nutty brown butter is the perfect fall side dish!
Delicata is one of my favorite types of squash. It cooks quickly, it’s sweet but not too sweet, and the best part… you don’t have to peel it! The skin is completely edible. I love to toss it with maple syrup and olive oil. The maple syrup enhances the sweetness and caramelizes nicely when roasted. The other best part of this dish… brown butter, ugh it’s heaven! If you haven’t browned butter before do so carefully because it can turn to burnt butter really fast! This recipe is perfect for cozy fall dinners or even your Thanksgiving menu!
Maple-Brown Butter Roasted Squash in two easy steps→
The aroma of roasting squash and nutty brown butter is sure to fill your home with coziest fall scents!
Maple-Brown Butter Delicata Squash
- 2 large delicata squash
- 1/2 c butter
- 1 tbsp olive oil
- 3 tbsp maple syrup
- flakey sea salt
- Preheat the oven to 400. Slice the delicata squash lengthwise then scrape out the seeds with a spoon. Cut into 1/2 inch slices. Place the squash in a large bowl and toss with the maple syrup, olive oil, and a good pinch of salt. Lay the squash on a parchment-lined sheet tray, making sure there is plenty of space and the pieces are not overlapping. Bake for 20-30 minutes (flipping halfway through) until the squash is golden brown and caramelized.
- Meanwhile, make the brown butter. Warm the butter in a small saucepan over medium heat. As the butter melts, it will start to foam and then brown. Watch it carefully. Whisk the butter as it browns, scraping up any bits that form on the bottom of the pan. The butter is ready when it smells nutty, and the color is like caramel.
- To serve; arrange the roasted squash on a platter or large plate. Spoon the brown butter and over the plate. Sprinkle with a pinch of flakey sea salt and serve immediately.