Roasted Delicata Squash with Sage Brown Butter and Toasted Pepitas

Roasted Delicata Squash with Sage Brown Butter and Toasted Pepitas ingredients

• 2 medium delicata squash
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 4 tbsp unsalted butter
• 10 fresh sage leaves, whole or roughly chopped
• 0.25 cup pepitas (raw pumpkin seeds)
• 1 tbsp maple syrup

How to make Roasted Delicata Squash with Sage Brown Butter and Toasted Pepitas

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Wash the 2 medium delicata squash thoroughly. Unlike other squash, the skin of delicata squash is edible, so no peeling is required.
3. Carefully slice each squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits from the center of each half.
4. Cut the squash halves crosswise into 1/2-inch thick crescent-shaped slices. In a large bowl, toss the squash slices with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
5. Spread the seasoned delicata squash in a single layer on the prepared baking sheet. Ensure the slices are not overlapping to promote even roasting and caramelization.
6. Roast for 25-30 minutes, flipping the squash slices halfway through, until they are tender, lightly browned, and slightly caramelized at the edges. Remove from the oven.
7. While the squash roasts, prepare the brown butter sauce: In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add 10 fresh sage leaves.
8. Continue to cook, swirling occasionally, until the butter turns a golden brown color and smells nutty, and the sage leaves become crispy, about 5-7 minutes. Be careful not to burn the butter.
9. Remove the saucepan from the heat and stir in 1 tablespoon of maple syrup. Immediately add 1/4 cup of pepitas to the warm brown butter mixture and stir to toast them slightly in the residual heat.
10. Arrange the roasted delicata squash on a serving platter. Drizzle the warm sage brown butter and toasted pepita mixture generously over the squash just before serving.

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