Roasted Brown Butter Squash with Nuts, Dates, and Crispy Herbs
Serves 6 – 8
This beautiful squash medley is a wonderful combination of creamy and caramelized textures, and savory and sweet flavors. A colorful mix of butternut, acorn, and delicata squash are sliced and roasted, then smothered in nutty, brown butter for a warming fall recipe. Topped with chewy dates, toasty nuts, and crispy herbs — prepare to devour this dish!
Ingredients:
3 lbs acorn squash, delicata squash, butternut squash, or a mix of all three4 tablespoons olive oil1 teaspoon Kosher salt1/2 teaspoon black pepper8 tablespoons butter3/4 cup walnuts, chopped2 tablespoons pine nuts6 Medjool dates, pitted and chopped1/4 teaspoon cinnamon1/2 teaspoon Aleppo pepper2 tablespoons apple cider vinegar1/4 cup fresh sage leaves, stems removed, washed and patted dry1/4 cup fresh rosemary leaves, stems removed, washed and patted dryLarge flake salt (like Maldon)1 cup grated Pecorino Romano
Directions:
(1) Preheat the oven to 425°F.
(2) Scrub the squash well. If the butternut squash is young and small, the peel may be left on (the delicata and acorn squash rind may be left on). Otherwise, peel the butternut squash, slice all the squash in half and remove all seeds and loose pulp. Slice into 1/2″ thick half moons. Place sliced squash on a rimmed baking sheet and drizzle with olive oil, and a sprinkling of salt and pepper. Toss to coat. Roast, turning once until the pieces are browned and caramelized, roughly 25-30 minutes.
(3) Meanwhile, in a small saucepan over medium heat, melt the butter. When the butter starts to foam, add the walnuts, pine nuts, sage leaves, and rosemary. Stir constantly until the butter begins to brown, the herbs begin to crisp, and the nuts begin to toast, roughly 5 minutes. Keep a watchful eye. Remove the sage leaves with tongs and place them on a paper towel- lined plate. Watch the butter carefully to ensure it does not burn. Remove the pan from heat when the butter turns golden brown. (This will all happen very quickly, so pay attention.)
(4) Remove the mixture from the heat, and stir in the chopped dates, cinnamon, Aleppo pepper, and apple cider vinegar.
(5) Drizzle the mixture over the roasted squash and top with the crispy sage, flake salt, and grated Pecorino Romano.
(6) Serve with a simple pasta, or over sturdy kale, or alongside roasted greens.