ROASTED BUTTERNUT SQUASH WITH BROWN BUTTER VINAIGRETTE
This roasted butternut squash is every bit as caramelized as you'd want it to be, without the prep work that's usually involved. First, it's cooked without being peeled: The skin is a crisp counterpart to the jammy interior. (If you do want to get rid of the peel, it tears away easily after roasting.) Then, it's dressed with a vinaigrette made with brown butter, vinegar and dried chile. Mint is added for freshness and flaky salt for crunch, and you could also throw on some cheese - Parmesan, Gruyère, ricotta - for more richness. Serve the squash over sturdy salad greens, or add nuts or pepitas to the browning butter for more texture.
Provided by Ali Slagle
Categories vegetables, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Arrange a rack at the bottom of the oven and heat to 425 degrees. Slice the squash 1/2-inch-thick crosswise. (No need to peel.) Cut slices in half, if desired, to make half moons. Remove the seeds from the squash with a spoon and discard.
- On a rimmed baking sheet, toss the squash with the olive oil, and season with salt and pepper. Spread in an even layer and roast on the bottom rack until browned, 20 to 25 minutes. Flip and roast until tender, another 5 to 10 minutes.
- After you flip the squash, make the brown butter: Melt the butter in a small saucepan over medium. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty, 3 to 4 minutes. Remove from heat and add the vinegar and red-pepper flakes. Season with salt and pepper and set aside on the stovetop until the squash is ready. (The heat from the oven keeps the butter from hardening.)
- Dip a piece of squash into the vinaigrette, try it, and adjust vinegar, salt and red-pepper flakes to taste. Spoon the vinaigrette over the squash and top with mint leaves, if using, and flaky salt.
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Andrieth Mora
[email protected]This recipe is a keeper! It's easy to make, delicious, and healthy. I'll definitely be making it again.
Semon Khan
[email protected]I'm not usually a fan of butternut squash, but this recipe changed my mind. The roasting process brings out the natural sweetness of the squash, and the brown butter vinaigrette adds a delicious savory flavor.
labinot Canaj
[email protected]This recipe is a great way to use up leftover butternut squash. I always have some leftover after making butternut squash soup, and this is a great way to use it up.
FAIZ UL HASSAN SHAIKH
[email protected]I love the simplicity of this recipe. It's easy to make and the ingredients are readily available.
Mohamed Faahim
[email protected]This is a great recipe for a healthy and delicious side dish. The roasted butternut squash is packed with nutrients and the brown butter vinaigrette adds a delicious flavor.
hamoo moslh
[email protected]I made this recipe for my Thanksgiving dinner and it was a huge success. Everyone loved the roasted butternut squash and the brown butter vinaigrette.
Steven Butler
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the roasted butternut squash and they always ask for seconds.
Eyong effa Chelsea
[email protected]I've made this recipe several times and it always turns out perfectly. The roasted butternut squash is tender and flavorful, and the brown butter vinaigrette is the perfect finishing touch.
Kenneth Taylor
[email protected]This dish is perfect for a fall dinner party. It's elegant and delicious, and it's sure to impress your guests.
Mike Yabwetsa
[email protected]I'm a big fan of butternut squash and this recipe is one of my favorites. The roasting process caramelizes the squash and the brown butter vinaigrette adds a delicious nutty flavor.
Zablon Otundo
[email protected]I made this for a dinner party last night and it was a huge hit. Everyone loved the roasted butternut squash and the brown butter vinaigrette.
Jessica Wolford
[email protected]This recipe is a keeper! It's easy to make, delicious, and healthy. I'll definitely be making it again.
Umukoro Prevail
[email protected]I'm not usually a fan of butternut squash, but this recipe changed my mind. The roasting process brings out the natural sweetness of the squash, and the brown butter vinaigrette adds a delicious savory flavor.
Keke Palmer
[email protected]This dish is a great way to use up leftover butternut squash. I always have some leftover after making butternut squash soup, and this is a great way to use it up.
Lovely Boy
[email protected]This is one of my favorite fall recipes. The roasted butternut squash is so flavorful and the brown butter vinaigrette is the perfect finishing touch.
Flora Bruno
[email protected]I love how easy this recipe is to make. I can have it on the table in under an hour, which is perfect for a busy weeknight meal.
Hiits Bere00
[email protected]The brown butter vinaigrette really makes this dish. It's so flavorful and adds a nice richness to the roasted squash. I highly recommend using brown butter instead of regular butter in the vinaigrette.
Ugwuoke Emmanuel
[email protected]I've made this roasted butternut squash recipe multiple times now, and it's always a hit. The combination of roasted squash, brown butter, and vinaigrette is just perfect. It's the perfect side dish for any fall or winter meal.
Julwina Umpanan
[email protected]This roasted butternut squash with brown butter vinaigrette was an absolute delight! The squash was perfectly roasted, tender and slightly caramelized, while the brown butter vinaigrette added a nutty and rich flavor that complemented the sweetness o