Roasted Delicata Squash with Brown Butter, Crispy Sage & Pecorino Romano
This delicious yet simple side dish pairs perfectly with roast poultry, pork, or even served over pastas like tortellini or gnocchi! Lightly sweet roasted rings of Delicata squash are drizzled with a rich, nutty, brown butter sauce and a dusting of sharp, salty imported Pecorino Romano cheese provides the perfect finish!
- 2 Delicata Squash around 3 lbs total
- Cooking spray
- 6 TB unsalted butter
- 2 TB minced fresh sage
- 1 tsp lemon juice
- 1/8 tsp kosher salt
- 1/3 cup shaved imported Pecorino Romano Cheese
- Fresh ground black pepper
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
Cut squash into 1/4” thick rings and use a paring knife to remove the seeds. Place squash on prepared baking sheet and coat both sides lightly with cooking spray. Sprinkle with salt and pepper. Roast for 15 minutes on each side or until lightly browned.
While squash is cooking, heat butter in a small skillet set over medium heat until bubbly and starting to brown. Immediately remove from heat and stir in sage, lemon juice, and salt.
Arrange squash rings on a serving platter. Drizzle with brown butter sauce and top with cheese and pepper.
No need to peel the skin on this squash! It’s tender enough to eat. If you can’t find Delicata squash just swap in Butternut squash cubes.