Roasted Delicata Squash with Brown Butter & Pomegranate
Ingredients:
- 6 Tablespoons (85 g) Unsalted Butter
- 4 Medium Delicata Squash (2 ½ – 3 Pounds), Cut in Half, Seeds Removed, then Cut Into Wedges or Half Moons
- 2 Tablespoons (30 ml) Maple Syrup
- ¼ Cup (60 ml) Vegetable Stock or Water
- ¼ Teaspoon Aleppo Pepper or A Big Pinch Cayenne
- ¾ Teaspoon Fine Sea Salt
- Freshly Ground Black Pepper
- ¼ Cup Pistachios (30 g), or Pumpkin Seeds, Pecans, or Hazelnuts, Toasted and Coarsely Chopped
- ½ Cup Pomegranate Arils (from Half A Large Pomegranate) or A Handful of Chopped Dried Cranberries
- About 1 Tablespoon (15 ml) Pomegranate Molasses or Balsamic Reduction, for Drizzling
Instructions:
- Position A Rack in the Center of the Oven and Preheat to 425ºF.
- Simmer the Butter in A Medium Saucepan Over Medium Heat Until Golden and Fragrant, 3-5 Minutes. Remove from the Heat.
- Place Prepared Delicata Squash in A 9×13-inch Baking Dish, Toss with Brown Butter, Maple Syrup, Vegetable Stock, Aleppo Pepper, Salt, and Black Pepper.
- Cover and Roast for 30 Minutes (I Just Place A Baking Sheet Over the Baking Dish to Cover it Loosely, but Foil Also Works). After 30 Minutes, Uncover the Pan and Cook Until the Squash is Golden and Tender, 30-45 more Minutes. Taste, Adding more Salt if you Feel the Dish Needs it.
- When Ready to Serve, Transfer the Squash to A Serving Platter. Top with the Pistachios, Pomegranate, any Remaining Brown Butter, A Few Pinches of Aleppo Pepper if Using, and A Good Drizzle of Pomegranate Molasses.
