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 your Thanksgiving menu, enjoy!
Maple-Brown Butter Delicata Squash
- 2 large delicata squash
- 1/2 c butter
- 3 tbs maple syrup
- 3 tbs chopped parsely
- flakey sea salt
- 1 tbs olive oil
Pre-heat the oven to 400. Slice the delicata squash into half-inch rounds and scrape out the seeds with a small paring knife. Place the squash in a large bowl and toss with the maple syrup, olive oil, and sea salt. Lay them out on a parchment lined sheet tray, making sure there is plenty of space and the pieces are not overlapping. Bake for 15-30mins flipping the squash halfway through the baking process.
Meanwhile, make the brown butter; put the butter in a small saucepan and begin to melt it over medium heat. As the butter melts, it will start to foam and then brown. Watch it carefully because it can go from perfectly browned, to burnt to hell real quick! The butter is ready when it smells nutty, and the color is like caramel. Just before serving, add the chopped parsley.
To serve; arrange the squash on a platter or large plate. Spoon the brown butter and parsley over the plate. Sprinkle with a pinch of flakey sea salt and dig in!