Just like a classic beurre noisette, the butter in this recipe turns light brown and develops a nutty fragrance. After the squash halves are baked cut-side down for the first few minutes, they’re turned and filled with a little butter and fresh herbs.
Small squashes are best for roasting in this manner. They cook more evenly than large squashes, and half of a small squash is the perfect size for a serving. This makes an excellent accompaniment to roasts, especially pork.–Rick Rodgers
LC Brown Butter Or Black Magic? Note
Brown butter has a knack for making just about anything tempting—even vegetables. It’s sorta like black magic in that regard. But in this case, it’s not butter alone that makes this squash tempting. It can also be a little something spicy or sweet. (See the Variations beneath the recipe—and the corresponding comments from folks who’ve made them—and you’ll understand exactly what we mean.)
Brown Butter Winter Squash Recipe
- Quick Glance
- 10 M
- 40 M
- Serves 4
- 2 small (about 1 pound each) winter squashes, such as butternut or acorn
- 1 tablespoon extra-virgin olive oil, plus more for the baking sheet
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter, cut into 4 equal chunks
- 1 tablespoon chopped fresh herbs, such as sage, thyme, rosemary, or marjoram (optional)
- 1. Preheat the oven to 400°F (200°C).
- 2. Lightly oil a rimmed baking sheet. Cut each squash in half lengthwise, then scoop out and discard the seeds and strings. Lightly brush both the curved and the cut sides of the squash halves with the olive oil. Season the cut sides of the squash generously with salt and pepper, then place the squash, cut-side down, on the baking sheet.
- 3. Roast the squash until nearly tender when pierced with a knife, about 20 minutes. Remove from the oven and, using a spatula, carefully turn each one cut-side up. Plonk a piece of butter in each squash cavity. Sprinkle each squash with the herb or herbs of choice, if using. Continue to roast the squash halves until the butter is melted and begins to brown lightly, 5 to 10 minutes.
- 4. Using a sturdy spatula (or 2 spatulas or a spatula and tongs or whatever it takes), transfer the squash to individual plates. Serve at once.
Winter Squash Variations
- Winter Squash with Maple Syrup
- Bake the squash for 20 minutes as directed. Meanwhile, melt the butter in a small pan over low heat. Stir in 1 tablespoon maple syrup and 1/4 teaspoon ground cinnamon and then remove from the heat. When you turn the squash halves, add the seasoned butter to the cavities, dividing it evenly. Omit the herbs and proceed as directed.
- Winter Squash with Southwest Spices
- Bake the squash for 20 minutes as directed. Meanwhile, melt the butter in a small pan over low heat. Add 1 teaspoon cumin seeds or chili powder, stir for 30 seconds, and then remove from the heat. When you turn the squash halves, add the seasoned butter to the cavities, dividing it evenly. Omit the herbs and proceed as directed.
Hungry for more? Chow down on these:
- Medley of Roasted Sweet Potatoes & Yams with Smoky-Sweet Sauce from Noble Pig
- Roasted Pumpkin Salad from 101 Cookbooks
- Roasted Sweet Potatoes from Leite's Culinaria
- Pan-Braised Carrots with Orange and Rosemary from Leite's Culinaria
Brown Butter Winter Squash Recipe © 2004 Rick Rodgers. Photo © 2004 Noel Barnhurst. All rights reserved.