It takes a modest amount of extra effort to make the delicata squash into “donuts”, but they look so pretty on a holiday platter that it is worth the few minutes it takes. And it’s really not all that hard. If you’re getting ahead, the squash can be prepped and ready to roast on your baking sheet, and you can make the brown butter glaze and keep it refrigerated until ready to employ. The butter will solidify, so you’ll need to warm it up in a microwave before pouring it over the roasted squash. Spice with maple and orange, the brown butter mixture can’t be beat. Shower the finished dish with pumpkin seeds and pomegranate seeds for a beautiful presentation, and welcome crunch. Note that other squash can be substituted with equally delicious results. Though I’m partial to the aesthetics of the delicata squash rings, acorn or butternut would also work well.
Roasted Delicata Squash with Maple Star Anise Brown Butter
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 medium delicata squash, about 3 pounds total
- 1 ½ teaspoons kosher salt
- ¾ teaspoon ground cinnamon
- 3 tablespoons butter
- 1 whole star anise
- 2 tablespoons maple syrup
- 3 tablespoons fresh orange juice
- 2 tablespoons toasted pumpkin seeds
- ¼ cup pomegranate seeds
- Italian parsley, coarsely chopped, for garnish
Instructions
- Preheat your oven to 425 F. Line a large baking sheet with parchment paper.
- Trim the ends from the squash, then cut in half crosswise. Use a melon baller or spoon to scoop the seeds from the squash, then cut circles about ½ inch wide. Place the squash circles on your sheet pan in a single layer. You may need two sheet pans depending on the size you have. Drizzle with the olive oil, then sprinkle with salt and cinnamon, tossing gently to coat.
- Roast the squash in the preheated oven for 15, then remove the pan from the oven and carefully flip them over to the other side. Return the pan to the oven for another 15 minutes until soft and browned.
- While the squash roasts, make your glaze. Place the butter and star anise in a small saucepan over medium heat. Once the butter melts, allow it to bubble and cook until the milk solids begin to turn brown. Swirl it gently to encourage even browning. Once you see the butter starting to turn brown, remove it from the heat. Add the orange juice and maple syrup, being careful as it could splatter. Return the pan to heat to reduce for another 3-5 minutes, until glossy.
- Remove the squash from the oven and pour half of the brown butter glaze over top (removing the star anise in the process). Return the pan to the oven for 5 minutes.
- To serve, transfer the squash to a platter and drizzle with the remaining glaze. Sprinkle with the toasted pumpkin seeds and pomegranate seeds, and garnish with parsley.
