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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Kristie L Rose Adams
[email protected]Roasted butternut squash with brown butter vinaigrette is a delicious and easy side dish. I love the combination of flavors and textures.
Ugochi Obiwuru
[email protected]This is my new go-to recipe for roasted butternut squash! The brown butter vinaigrette is so flavorful and really elevates the dish.
Joseph Jessica
[email protected]The roasted butternut squash with brown butter vinaigrette was a hit at my dinner party! Everyone loved the combination of sweet and savory flavors. I will definitely be making this again.
Saira Saif
[email protected]This recipe was easy to follow and the results were delicious! The squash was tender and flavorful, and the brown butter vinaigrette was the perfect finishing touch. I will definitely be making this again.
MIREMBE MONICA
[email protected]Overall, I thought this recipe was pretty good. The squash was roasted well and the brown butter vinaigrette was a nice touch. However, I found the dish to be a bit bland. I think I'll try adding some herbs or spices next time to give it more flavor.
Md Muktar
[email protected]This recipe was a bit too sweet for my taste. I think I'll try using less brown sugar next time. Otherwise, it was a good recipe and the squash was roasted perfectly.
Cutie 333
[email protected]I found this recipe to be just okay. The squash was roasted nicely, but the brown butter vinaigrette was too heavy and overpowering. I think I'll try a different recipe next time.
ALWAYSinREDgang __DEAD__
[email protected]This dish was a disappointment. The squash was bland and undercooked, and the brown butter vinaigrette was too oily. I won't be making this recipe again.
Prinxe Raja
[email protected]Roasted butternut squash is one of my favorite fall dishes. This recipe is a great way to make it even more special. The brown butter vinaigrette adds a touch of elegance and sophistication.
Fridah Chola
[email protected]This recipe is a winner! The squash was tender and flavorful, and the brown butter vinaigrette was the perfect complement. I served it with a simple green salad, and it was a hit with my family.
Carline Louilus
[email protected]Delicious! The brown butter vinaigrette really makes this dish. I also added a sprinkle of cinnamon and nutmeg to the roasted squash, which gave it a warm, autumnal flavor.
Hizkyas ADDISU
[email protected]This was my first time roasting butternut squash, and I'm so glad I tried this recipe. The squash was perfectly cooked, and the brown butter vinaigrette was the perfect finishing touch. Will definitely be making this again!
Annahylie Cruz
[email protected]So easy and delicious! This recipe is a great way to use up leftover butternut squash. I added a bit of crumbled goat cheese to the top before serving, and it was divine!
Kimmien Bradford
[email protected]Not a fan of butternut squash, but this recipe changed my mind. The roasting brings out the natural sweetness of the squash, and the brown butter vinaigrette adds a savory touch. Definitely making this again.
Rashid Sungura
[email protected]Roasted butternut squash is a staple in my fall and winter cooking. I've tried many recipes over the years, but this one is by far the best. The brown butter vinaigrette really takes it to the next level.
Love Jessy
[email protected]Easy to make and packed with flavor! Loved the combination of roasted squash and the brown butter vinaigrette. A definite keeper!
Ariana Ringe
[email protected]This roasted butternut squash with brown butter vinaigrette was an absolute delight! The squash was perfectly roasted, with a slightly caramelized exterior and a tender, creamy interior. The brown butter vinaigrette added a nutty, slightly tangy flav