Chef Ally
Artichokes Braised in Olive Oil
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Roasted Delicata Squash with Sage
Created by
Sweet half-moons of autumn squash, roasted until their edible skin turns crisp and their flesh melts to cream, dressed in nutty brown butter with sage leaves fried until they shatter.
Side Dishes
American
Thanksgiving
Weeknight
Holiday
15 min
Active Time
30 min cook•45 min total
Yield4 servings
Delicata is the squash I wait for all year. It arrives at the market in October, striped cream and green like a gift from the season, and it stays until the first hard freeze. Unlike its thick-skinned cousins, delicata offers something rare: skin tender enough to eat. No wrestling with a butternut. No hacking through an acorn. You slice it, roast it, and everything becomes edible.
Look for squash that feel heavy for their size. The skin should be firm and matte, without soft spots or cracks. Those green stripes should be deep and defined. A good farmer will have harvested them after the first cool nights, when the plant moves its sugars into the fruit for storage. This is sweetness you cannot manufacture.
Brown butter and sage are the only companions this squash needs. The butter deepens as it cooks, its milk solids toasting to something nutty and complex. Sage leaves turn crisp in seconds, releasing their earthy perfume into the fat. A squeeze of lemon at the end keeps everything bright. You are not building flavor so much as layering it, letting each element speak.
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Discover Culinary ExplorerIngredients
delicata squash
Quantity
2 medium (about 2 pounds total)
extra-virgin olive oil
Quantity
3 tablespoons
flaky sea salt
Quantity
1 teaspoon, plus more to finish
black pepper
Quantity
1/2 teaspoon
freshly ground
unsalted butter
Quantity
4 tablespoons
fresh sage leaves
Quantity
12-16 leaves
fresh lemon juice
Quantity
1 tablespoon
| Ingredient | Quantity |
|---|---|
| delicata squash | 2 medium (about 2 pounds total) |
| extra-virgin olive oil | 3 tablespoons |
| flaky sea salt | 1 teaspoon, plus more to finish |
| black pepperfreshly ground | 1/2 teaspoon |
| unsalted butter | 4 tablespoons |
| fresh sage leaves | 12-16 leaves |
| fresh lemon juice | 1 tablespoon |
Equipment Needed
- •Large rimmed baking sheet
- •Small light-colored saucepan
- •Thin metal spatula
Instructions
- 1
Heat your oven
Position a rack in the center of the oven and heat to 425°F. The high heat is what transforms the squash, coaxing sugars to the surface and crisping the skin while the flesh turns creamy beneath.
- 2
Prepare the squash
Trim the ends from each squash. Cut them in half lengthwise and scoop out the seeds and stringy pulp with a spoon. Slice crosswise into half-moons about half an inch thick. Uniform pieces cook evenly. Do not peel the skin. This is the whole point of delicata.
Save the seeds. Rinse them, toss with oil and salt, and roast on a separate pan until golden. They make a fine snack or garnish. - 3
Season and arrange
Spread the squash pieces on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to turn each piece, coating them thoroughly. Arrange in a single layer with cut sides down, giving each piece room to breathe. Crowded squash steams instead of roasts.
If you need two pans, use two. A crowded pan is the enemy of caramelization. - 4
Roast until caramelized
Slide the pan into the oven. Roast for 15 minutes without disturbing. Flip each piece using a thin spatula. The undersides should be golden and spotted brown. Continue roasting until both sides are deeply caramelized and the flesh yields easily to a fork, another 12 to 15 minutes. The edges will be crisp, nearly lacy in places.
- 5
Make the brown butter
While the squash finishes, cut the butter into pieces and place in a small light-colored saucepan over medium heat. A light pan lets you see the color change. Swirl occasionally as the butter melts and foams. Watch closely. The milk solids will turn from white to tan to a deep amber. You will smell hazelnuts. This happens quickly once it starts. The moment it reaches that toasty brown, pull it from the heat.
- 6
Crisp the sage
Add the sage leaves to the hot brown butter. They will sputter and sizzle as moisture escapes. Let them fry for 20 to 30 seconds until the bubbling subsides and the leaves turn crisp and a shade darker. Remove the pan from heat immediately. Stir in the lemon juice. It will foam up and hiss. This brightness balances the richness.
Dry sage leaves fry better. If yours are damp, blot them gently with a clean towel before adding to the butter. - 7
Finish and serve
Transfer the roasted squash to a warm serving platter. Spoon the brown butter over the top, distributing the crispy sage leaves as you go. Finish with another pinch of flaky salt. Serve immediately while the butter is still glossy and the sage still shatters between your teeth.
Chef Tips
- •Find a farmer who grows delicata and buy directly. The squash sold at supermarkets often travels too far and sits too long. Freshness matters less with winter squash than summer vegetables, but a local squash stored properly will have better flavor than one shipped across the country.
- •The half-inch thickness is important. Thinner slices burn before they cook through. Thicker ones stay pale and soft. Trust the measurement until you have made this enough times to eyeball it.
- •Brown butter goes from perfect to burnt in seconds. Pull the pan before you think you need to. The residual heat in the pan continues the browning. Better to stop a shade early than to start over.
- •If you cannot find delicata, butternut works beautifully but requires peeling. Cut it into similar half-moons and add five minutes to the roasting time.
Advance Preparation
- •The squash can be sliced and held refrigerated for up to two days before roasting. Bring to room temperature and blot dry before oiling.
- •Brown butter can be made several hours ahead and kept at room temperature. Reheat gently and fry the sage just before serving.
- •The finished dish is best served immediately. Reheated squash loses its crispness, though the flavor remains good.
Frequently Asked Questions
Nutrition Information
1 serving (about 200g)
Calories
285 calories
Total Fat
22 g
Saturated Fat
9 g
Trans Fat
0 g
Unsaturated Fat
13 g
Cholesterol
31 mg
Sodium
475 mg
Total Carbohydrates
23 g
Dietary Fiber
5 g
Sugars
7 g
Protein
2 g
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