ROASTED DELICATA SQUASH WITH BROWN BUTTER, CRISPY SHALLOTS & TOASTED WALNUTS
DELICATA SQUASH that will squash the Thanksgiving sides competition.
If you already love Delicata squash, this recipe will have you falling in love all over again. Every bite, all of the aromas, they are “wow” moments. Golden, caramelized, and dripping with nutty brown butter, this roasted delicata squash is both cozy and elegant all in one pan. The squash roasts right in the cast iron until crisp-edged and tender, then gets swirled through brown butter, apple cider, crispy shallots, and toasted walnuts that smell like the holidays. It’s the kind of side that feels effortless yet layered — rustic enough for a weeknight roast chicken yet special enough for Thanksgiving dinner. I’m making it for my own holiday table, and I can guarantee that after one bite you’ll fully understand why.
ROASTED DELICATA SQUASH WITH BROWN BUTTER, CRISPY SHALLOTS & TOASTED WALNUTS
You thought you loved delicata squash already? This recipe will show you what real love tastes like. It’s absolutely going on my Thanksgiving table.
Ingredients
Instructions
- Place a 10-inch cast iron skillet in the oven and preheat to 450°. Once hot, add the walnuts. Toast until golden and fragrant, 4 - 6 minutes . Remove walnuts from the skillet and set aside.
- In the same warm pan, add the sliced delicata squash, olive oil, thyme, kosher salt, and black pepper. Toss to coat. Put the whole pan uncovered back in the oven and roast for 25 minutes or until the edges are caramelized and the centers are tender.
- Move the pan to the stovetop over medium heat. Use your tongs to move flip, so that you're caramelized side up, and move the the squash to the edges of the pan to create space in the center. Add the butter and let it melt and foam. When the butter starts to brown and smell nutty, add the shallots. Stir occasionally until the shallots are golden and crisp, about 3 to 4 minutes.
- Pour the apple cider into the center of the pan. FYI, it’ll sizzle. Gently toss the squash to coat.
- Return the toasted walnuts to the pan and toss everything together. Taste and adjust seasoning. Sprinkle with flaky salt and a crack of pepper. Garnish fresh thyme leaves and serve warm, straight from the skillet or a serving plate.
